How to Make Watermelon Gazpacho

• Place the diced watermelon in a blender and blend until smooth.
  8 Cups Watermelon
• Pour it through a fine-mesh strainer into a large bowl, gently pressing with a spoon to collect about 4 cups of fresh watermelon juice. Set aside.
• Marinate the Vegetables. Combine the tomatoes, cucumber, onion, garlic, and jalapeño in a large bowl.
  4 Medium Roma, 1 Large Cucumber, 1 Medium Red Onion, 2 Cloves Garlic , 1 Small Jalapeño
• Sprinkle with the salt, pepper, and drizzle with the red wine vinegar. Allow everything to rest for 10 to 15 minutes. This simple step draws out the natural juices and begins building flavor before blending.
  3 Tablespoons Red Wine Vinegar, 1 Teaspoons Kosher Salt, 1/2 Teaspoon Black Pepper
• Blend Until Smooth. Transfer the vegetables and all of the accumulated juices to a blender.
• Add the olive oil and a splash of Worcestershire sauce. Blend on high until the mixture becomes smooth and creamy.
  1/4 Cup Extra Virgin Olive Oil, Splash Worcestershire Sauce
• Pour the watermelon juice into the blended vegetable mixture and stir until completely combined.
• Taste and Adjust. Every watermelon has a slightly different sweetness, so taste before chilling.
• If needed, add another splash of red wine vinegar to brighten the flavors. Stir in another pinch of salt. Add a small splash of Worcestershire sauce for extra savory depth. Prefer more heat? Blend in another slice of jalapeño.
• Cover and refrigerate for at least 2 to 3 hours.
• The flavors continue developing as the soup chills, making it even better before serving.