Watermelon and Tomato Gazpacho

• 1 1/2 cups crustless day-old bread, in 1/2-inch cubes
• 1 1/2 pounds ripe tomatoes, peeled, halved, seeded, and coarsely chopped
• 2 to 2 1/2 cups peeled watermelon, in 1-inch cubes
• 1/2 English (hothouse) cucumber, peeled, halved lengthwise, seeded, and coarsely chopped
• 1/2 large red bell pepper, halved and seeded
• 1/2 fennel bulb, halved, cored, and coarsely chopped
• 1/4 small red onion, coarsely chopped
• 3 tablespoons extra-virgin olive oil, plus more for garnish
• 2 tablespoons sherry vinegar, or to taste
• Kosher salt
• 1/4 cup finely diced watermelon for garnish

1. Put the bread in a bowl, cover with cold water, and let soak for 15 minutes.
2. Drain and squeeze dry.
3. In a blender in batches, puree the bread, tomatoes, watermelon, cucumber, bell pepper, fennel, onion, olive oil, vinegar, and enough water to achieve a pleasing consistency (about 1 cup).
4. Season with salt and add more vinegar if necessary.
5. Chill thoroughly.
6. Divide the soup among 8 bowls.
7. Garnish each serving with a spoonful of diced watermelon.
8. Drizzle with extra-virgin olive oil.
9. Serve immediately.
10. Enjoy with Cakebread Cellars Vin de Porche Rose or another dry rose.

bread, tomatoes, peeled watermelon, cucumber, red bell pepper, fennel bulb, red onion, extravirgin olive oil, sherry vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/watermelon-and-tomato-gazpacho-388182 (may not work)