Summer Gazpacho With Avocado West Indies Salad

• 1 medium-size red heirloom tomato
• 1 cup diced seedless watermelon
• 1 cup diced strawberries
• 1 Kirby cucumber, diced
• 1 cup diced peaches
• 1 jalapeno pepper, seeded and minced
• 1 1/2 cups fresh orange juice
• 1/3 cup finely chopped sweet onion
• 1 1/2 tablespoons chopped fresh basil
• 1 1/2 tablespoons chopped fresh mint
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt
• Whole grain crackers

1. Cut tomato in half; gently squeeze to remove seeds. Discard seeds, and chop tomato. Combine tomato and next 12 ingredients in a large pitcher. Serve immediately, or cover and chill up to 24 hours.
2. Meanwhile, prepare Avocado West Indies Salad. Spoon gazpacho into bowls. Top with Avocado West Indies Salad. Serve with crackers.

tomato, seedless watermelon, strawberries, cucumber, peaches, pepper, orange juice, sweet onion, fresh basil, fresh mint, extra virgin olive oil, red wine vinegar, kosher salt, grain crackers

Taken from www.myrecipes.com/recipe/summer-gazpacho (may not work)