Watermelon Cucumber Gazpacho

1 3-pound Seedless Watermelon, diced (about 5 cups), divided
1 small Cucumber, peeled, seeded, diced (about 1 cup)
1/2 medium-size Yellow Bell Pepper, seeded, diced (about 1 cup)
1 small Jalapeño Chile, seeded, minced
3 pale green inner Celery stalks, diced (about 1/2 cup)
1/2 small Red Onion, diced (about 1 cup)
1/4 cup finely chopped fresh Mint (can use Basil)
3 tablespoons fresh Lime Juice
2 tablespoons Red Wine Vinegar
1/4 teaspoon Salt

1/2 cup CrèmeFraîche or Sour Cream

Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.

Divide gazpacho among bowls; top with dollop of crème fraîche and herb or mint garnish.