Watermelon-Tomato Gazpacho

1. 1

   Cut watermelon into 1-inch chunks (you should have 8 cups); discard rind.

2. 2

   In food processor, puree 6 cups melon, in batches; pour into large bowl.

3. 3

   In same food processor, puree two thirds cucumber with tomatoes, basil, lime juice, and 1/2 teaspoon salt.

4. 4

   Stir into watermelon puree in bowl.

5. 5

   Coarsely chop remaining watermelon and cucumber; add to puree in bowl.

6. 6

   Stir in green onion.

7. 7

   Pour gazpacho into large container with tight-fitting lid.

8. 8

   Chill until ready to serve, up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.