Chris Hill Recipe: Watermelon Gazpacho

Watermelon Gazpacho

Makes 8-10 Bowls

4 cups watermelon, cubed, rinds discarded
2 medium tomatoes, rough chopped
1 cucumber, peeled, separate flesh and peel
½ cup yellow onion, rough chopped
1 thai or Serrano chile, seeded and rough chopped
2 tbsp. red wine vinegar
1 slice stale white bread
¼ cup extra virgin olive oil
8 basil leaves, plus more for garnish
Salt and Pepper to taste

In food processor or blender, combine half of the watermelon with tomatoes, flesh of the cucumber, yellow onion, chile, red wine vinegar and olive oil
Puree until smooth throughout, and add bread, salt, pepper and basil leaves and pulse until incorporated throughout and pour into a bowl
Dice watermelon, and cucumber peel (you don't have to use the cucumber peel, but I like the texture contrast it brings)
Combine with mixture in bowl and chill
Garnish with chopped basil leaves