Tomato Watermelon Gazpacho

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   1.

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   Cut tomatoes and watermelon into medium-sized chunks, removing as many seeds as possible.

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   2.

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   In a food processor or blender, puree the tomatoes, adding the garlic, onion, and pepper until well blended.

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   Depending on the strength of your processor, you may need to strain the mixture through a colander to remove any large tomato skins.

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   3.

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   Add the watermelon, salt, oil and vinegar to the mixture and puree well until uniform.

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   Add more salt or vinegar to taste.

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   4.

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    Refrigerate at least 2 hours.

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    Stir before serving or else the mixture does tend to separate.

* Per serving · 4 servings · Values may vary.

No additional tips available.