Gazpacho With Watermelon

• 2 lb tomatoes
• 1 sweet onion (med/small)
• 2 cucumbers
• 2 peppers, 1 green and 1 red
• 1 cup chopped watermelon
• 1 tbl olive oil
• 3 tbl sherry vinegar (+ more to taste)
• Pinch sugar
• 1 tsp salt
• 3 large Basil leaves
• 3-4 Mint leaves (optional)
• Tomato juice to desired thickness (start with 1 cup)

1. Chop tomatoes, onion, cucumbers, peppers, and watermelon and combine in a large bowl. If you like a smoother soup, place about 2 cups of the mixture in a food processer and process until more smooth. Recombine with the rest of the soup.
2. Add sugar, salt, sherry vinegar, and olive oil. Stir to mix well. Taste and adjust seasonings.
3. Roll basil leaves (and mint, if using) and slice thinly. Add to soup. Add tomato juice to desired thickness.
4. Chill in the refrigerator at least 3 hours.

tomatoes, sweet onion, cucumbers, peppers, watermelon, olive oil, sherry vinegar, sugar, salt, basil, tomato juice

Taken from www.epicurious.com/recipes/member/views/gazpacho-with-watermelon-50086999 (may not work)