This recipe for Watermelon Gazpacho calls for these ingredients:
6 cups cubed seedless watermelon, plus more for topping
4 large heirloom tomatoes, chopped, plus more for topping
2 cloves garlic, minced
1 white onion, finely chopped (about 1 cup)
1 scallion, chopped
2 cucumbers, chopped, plus more for topping
Juice of 2 limes
2 cups fresh cilantro, chopped
1 jalapeno pepper, seeded
Sea salt and freshly ground pepper
Place the watermelon, tomatoes, garlic, onion, scallion, cucumbers, lime juice, cilantro, jalapeno and 2 teaspoons each salt and pepper in a blender. Pulse a few times, but don’t overblend in order to leave a few small chunks in the soup.

Refrigerate the gazpacho until chilled, about 1 hour. Serve topped with more watermelon, chopped tomatoes and cucumber, and goat cheese. Season with pepper.

This was a very tasty dish and a perfect meal for a hot summer evening. I made it ahead of time and just pulled it out of the refrigerator when it was time for Paula and I to eat dinner.