Watermelon Gazpacho

• 10 heaping cups watermelon, diced into ½- to ¾-inch cubes
• 1½ cups sweet white onion, finely chopped
• 1-2 garlic cloves, finely minced
• 1½ cups cucumbers, finely chopped, peeled and seeded
• 1 medium yellow bell pepper, seeded and diced (about 1 heaping cup)
• 1 medium red bell pepper, seeded and diced (about 1 heaping cup)
• ⅓ cup Italian parsley, finely chopped
• ⅓ cup fresh basil, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• ¼ cup red wine vinegar*
• 1½ tablespoons lemon juice
• 1½ tablespoons extra-virgin olive oil
• ½ teaspoon ground black pepper
• ¾ teaspoon salt

*To ensure this recipe is gluten-free, use a GF red wine vinegar. (Heinz is one example, according to the manufacturer.)