Watermelon Gazpacho

Recipe by Ali Lopez

8 cups seedless watermelon, finely diced
1 medium cucumber peeled, seeded, and finely diced
1 medium tomato, finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1 garlic clove, minced
1 small shallot, fine dice
2 tablespoons extra-virgin olive oil, plus more for topping
3 tablespoons red wine vinegar
Salt, to taste (start with 1/2 teaspoon)
1/2 jalapeño pepper, seeded and minced, optional
Optional toppings: diced avocado, crumbled feta

1. Mix diced veggies with basil, garlic, shallot, oil, vinegar, jalapeño, and salt in a large bowl. In batches, puree all except 1 or 2 cups of the mixture in a blender until smooth. Taste and season as needed.
2. Chill for at least an hour (3 – 4 is even better.) Taste again. When you are ready to serve, top with remaining diced mixture and some more olive oil and any of the optional toppings that you like.