Watermelon And Tomato Gazpacho

• 3 pounds red vine tomatoes - ripe
• 2 1/2 pounds watermelon without skin
• 2 ounces onion
• 2 ounces green pepper
• 1 medium garlic
• 2 tablespoons Extra Virgin Olive Oil
• 2 to 4 tablespoons White Wine Vinegar
• Salt to taste

1. Wash and cut the tomatoes in small chunks, to process.
2. Peel one onion and measure out 2 ounces.
3. Wash the green pepper, remove white parts and seeds and measure 2 ounces.
4. Peel garlic clove and remove the inner green part.
5. Cut the skinless watermelon in chunks and remove seeds.
6. Process the tomatoes, watermelon, green pepper, onion and garlic in a food processor or with a hand held blender until smooth. Add salt, olive oil and vinegar and process. Check for salt.
7. If you like a smoother gazpacho, strain the mixture through a sieve using a rubber spatula to press on the tomato mixture - this will make the gazpacho thinner because as much as you press, you'll always loose some fiber.
8. Leave in refrigerator 2 to 3 hours minimum.
9. Mix with a rubber spatula or whisk before serving as the water will always separate from the fiber.

red vine tomatoes, onion, green pepper, garlic, olive oil, white wine vinegar, salt

Taken from food52.com/recipes/12866-watermelon-and-tomato-gazpacho (may not work)