Tomato Watermelon Gazpacho

• 21 ounces tomatoes
• 17 12 ounces watermelon
• 1 ounce yellow onion
• 1 12 ounces green peppers
• 1 garlic clove, with inner germ removed
• 1 tablespoon olive oil
• 1 -2 tablespoon white vinegar, to taste
• 23 tablespoon salt

1. 1.
2. Cut tomatoes and watermelon into medium-sized chunks, removing as many seeds as possible.
3. 2.
4. In a food processor or blender, puree the tomatoes, adding the garlic, onion, and pepper until well blended.
5. Depending on the strength of your processor, you may need to strain the mixture through a colander to remove any large tomato skins.
6. 3.
7. Add the watermelon, salt, oil and vinegar to the mixture and puree well until uniform.
8. Add more salt or vinegar to taste.
9. 4.
10. Refrigerate at least 2 hours.
11. Stir before serving or else the mixture does tend to separate.

tomatoes, watermelon, onion, green peppers, garlic, olive oil, white vinegar, salt

Taken from www.food.com/recipe/tomato-watermelon-gazpacho-484571 (may not work)