Tomato Watermelon Gazpacho

Gazpacho

  • 1 (28 ounce) can diced tomatoes
  • 2 cucumbers, peeled and diced
  • 1/2 watermelon, peeled and seeded
  • 1 red bell pepper
  • 1 large red onion
  • 4 garlic cloves
  • 3 tablespoons chopped fresh cilantro
  • 1 cup V-8® vegetable juice
  • 1 cup tomato juice
  • 2 tablespoons lime juice
  • 2 tablespoons lemon juice
  • 1 tablespoon champagne vinegar
  • Dash bottled hot pepper sauce
  • Dash Worcestershire sauce
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coriander seeds
  • Pinch cayenne pepper
  • Pinch chili powder
  • Pinch paprika
  • 2 teaspoons almond extract
  • Salt and cracked black pepper
  • Diced fresh tomatoes; for garnish
  • Diced cucumber; for garnish
  • Olive oil; for garnish

Coarsely chop cucumbers, watermelon, pepper, and onion. Combine all ingredients and let marinate overnight in refrigerator. In a blender, puree small batches and strain. Adjust seasonings.

Serve in chilled cups, garnished with diced tomato and cucumber. Drizzle with olive oil.

Serves 6