Watermelon Gazpacho

• 4 cups cubed, seedless watermelon
• 3 large Roma tomatoes, or 2 medium slicing tomatoes, halved
• 1 bell pepper, any color, seeded
• 1 medium cucumber, peeled and seeded
• .5 small red onion, peeled
• 2 small garlic cloves, peeled
• 3 tbsp olive oil
• 3 tbsp sherry vinegar or other mild vinegar
• 1 tbsp sugar
• 1 tsp salt
• .5 tsp black pepper
• .25 tsp ground cumin
• optional garnishes: croutons, chopped cilantro or basil, drizzled olive oil, seeded and chopped jalapeno pepper.

1. Set aside 1 cup watermelon, ½ of a tomato, ¼ of the cucumber, and ¼ of the bell pepper.
2. Mix remaining vegetables and all remaining ingredients together in a blender or food processor. Puree until the soup is your desired consistency. 
3. Remove the soup to a storage container. Taste and add additional salt, pepper, and cumin, if desired
4. Chop the vegetables that have been set aside into small, bite-sized pieces and stir them into the soup.
5. Cover and chill for at least 4 hours.
6. Serve chilled, topped with your desired garnishes.

SERVES 4-6

Notes: If desired, thicken the soup in the traditional way by soaking a thick slice of white bread in the pureed soup while it is still in the blender. When the bread has softened, puree the soup until bread is fully incorporated.