Watermelon Gazpacho

• 3 ripe tomatoes, diced

• 4 heaping cups cubed watermelon, seeds removed

• 1 small cucumber, peeled and seeds removed (reserve half)

• 1 colorful bell pepper, seeds removed and diced (reserve half)

• 1/2 onion, peeled and diced (reserve half)

• 1 garlic clove, peeled

• small handful of basil

• 3 tablespoons olive oil

• 3 tablespoons red wine vinegar

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1/2 jalapeno pepper, seeds removed (optional)

Set aside half of the chopped onions, peppers and cucumbers. Place remaining onion, pepper and cucumbers along with watermelon, tomatoes, garlic, basil, oil, vinegar, salt, black pepper and jalapeno pepper into a blender. Pour into a large bowl or pitcher along with the reserved chopped vegetables. Chill for 3-4 hours or overnight before serving.