Watermelon Gazpacho

• 6 1/2 pounds tomatoes, cored
• 2 pounds seedless watermelon, peeled2 cups coarsely chopped, 2 cups diced
• 2 pounds cucumbers, peeled and seeded2 cups coarsely chopped, 2 cups diced
• 1/4 cup sherry vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 6 scallions, thinly sliced
• 2 jalapenos, seeded and minced
• 1/2 cup chopped cilantro
• 1/4 cup fresh lime juice
• 1/2 cup minced chives, for garnish

1. Bring a large pot of water to a boil.
2. Add the tomatoes and blanch until the skins are loosened, about 30 seconds.
3. Transfer the tomatoes to a large rimmed baking sheet and let cool.
4. Peel the tomatoes and halve them crosswise.
5. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices.
6. Press on the seeds; you should have about 2 cups of tomato juices in the bowl.
7. Coarsely chop enough of the tomatoes to make 4 cups.
8. Cut the remaining tomatoes into 1/2-inch dice.
9. In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber.
10. Transfer the soup to a large bowl.
11. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper.
12. Refrigerate until chilled, at least 1 hour.
13. In a small bowl, mix the scallions, jalapenos, cilantro and lime juice; season with salt and pepper.
14. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top.
15. Pass the scallion relish at the table.

tomatoes, seedless watermelon, cucumbers, sherry vinegar, extravirgin olive oil, salt, scallions, jalapenos, cilantro, lime juice, chives

Taken from www.foodandwine.com/recipes/watermelon-gazpacho (may not work)