watermelon gazpacho

 8 cups:

2 pounds ripe tomatoes

1 medium red bell pepper

1 hothouse cucumber (approximately 1 pound)

2 small sweet onion, coarsely chopped

1 pound cubed watermelon (approximately 3 cups)

2 tablespoons sherry vinegar (optional or apple cider vinegar

⅓ cup extra virgin olive oil, plus extra for garnish

1 teaspoon kosher salt

Freshly ground pepper

to taste cilantro






place all in blender and pulse till desired texture