4 cups watermelon, seeded

1 small red onion, peeled and chopped

2 cucumbers, seeded and chopped

2 jalapeño peppers, seeded and diced

3 tomatoes, seeded and chopped

3-4 tbsp. organic red wine vinegar

2 tbsp. extra virgin olive oil

1/4 tsp. cayenne pepper

2 tsp. Real sea salt

1/4 cup cilantro, chopped

Juice of 1 lime

2 scallions

Put 3 cups watermelon, onion, cucumbers, 1 jalapeño, and tomatoes into the food processor or blender and pulse until smooth. Add 3 tbsp. red wine vinegar, olive oil, cayenne pepper, and sea salt and pulse a few times. Taste. If it’s too sweet, add another tbsp. red wine vinegar. Place puree into the refrigerator and let chill for at least an hour.

For the garnish, in a small bowl dice remaining cup of watermelon, jalapeño pepper, cilantro, scallions and add the lime juice. Season with a couple of pinches of sea salt.

Ladle pureed gazpacho into bowls and top with garnish.