Gazpacho With Watermelon and Avocado

• 2 fat ripe tomatoes (about 1 pound), cored and cut into chunks
• 1 cup seedless watermelon, diced small
• Two-inch-thick slice of day-old baguette (about 1 1/2 ounces), cut into pieces
• 1 Kirby cucumber, trimmed and cut into chunks
• 2 tablespoons chopped red onion
• 1 garlic clove
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 ice cube
• 1/4 cup extra virgin olive oil
• 1/4 avocado, peeled and diced small

1. In a blender combine tomatoes, 1/2 cup watermelon, bread, cucumber, onion, garlic, salt, pepper and ice cube.
2. Puree until smooth.
3. Slowly drizzle in the olive oil.
4. Chill in refrigerator until very cold, at least 30 minutes.
5. Serve, garnished with remaining chopped watermelon and avocado.

tomatoes, seedless watermelon, baguette, kirby cucumber, red onion, garlic, kosher salt, freshly ground black pepper, extra virgin olive oil, avocado

Taken from cooking.nytimes.com/recipes/11294 (may not work)