Watermelon Gazpacho

1. 1

   Bring a large pot of water to a boil.

2. 2

   Add the tomatoes and blanch until the skins are loosened, about 30 seconds.

3. 3

   Transfer the tomatoes to a large rimmed baking sheet and let cool.

4. 4

   Peel the tomatoes and halve them crosswise.

5. 5

   Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices.

6. 6

   Press on the seeds; you should have about 2 cups of tomato juices in the bowl.

7. 7

   Coarsely chop enough of the tomatoes to make 4 cups.

8. 8

   Cut the remaining tomatoes into 1/2-inch dice.

9. 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. 10

    Transfer the soup to a large bowl.

11. 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. 12

    Refrigerate until chilled, at least 1 hour.

13. 13

    In a small bowl, mix the scallions, jalapenos, cilantro and lime juice; season with salt and pepper.

14. 14

    Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top.

15. 15

    Pass the scallion relish at the table.

* Per serving · 4 servings · Values may vary.