Watermelon-Tomato Gazpacho

• 8 lb. seedless watermelon
• 3 Kirby (pickling) cucumbers
• 2 lb. ripe tomatoes
• 13 c. fresh basil leaves
• 1/4 c. fresh lime juice
• 1/2 tsp. salt
• 1 green onion

1. Cut watermelon into 1-inch chunks (you should have 8 cups); discard rind.
2. In food processor, puree 6 cups melon, in batches; pour into large bowl.
3. In same food processor, puree two thirds cucumber with tomatoes, basil, lime juice, and 1/2 teaspoon salt.
4. Stir into watermelon puree in bowl.
5. Coarsely chop remaining watermelon and cucumber; add to puree in bowl.
6. Stir in green onion.
7. Makes 12 cups.
8. Pour gazpacho into large container with tight-fitting lid.
9. Chill until ready to serve, up to 1 day.

seedless watermelon, cucumbers, tomatoes, fresh basil, lime juice, salt, green onion

Taken from www.delish.com/recipefinder/watermelon-tomato-gazpacho (may not work)