Fruit & Vegetable Gazpacho

3 tomatoes, peeled and diced

1 cucumber, peeled, seeded and diced

1 medium green bell pepper, diced

1/2 medium red onion, diced

2 cups Dulcinea PureHeart Mini-Seedless Watermelon, diced 1/4"x1/4"

1 cup V8 or tomato juice, (8 oz.)

1/2 cup olive or vegetable oil, (4 oz.)

3 tablespoons kosher salt

1 tablespoon black pepper, freshly ground

3 cloves garlic, minced

1-3 tablespoons Tabasco or hot sauce

1/4 cup sherry vinegar, optional

sour cream for garnish, optional

fresh whole chives, for garnish

--------------------------------

Dice all the fruits and vegetables in uniformly small pieces, placing each in a large bowl after dicing.

Combine in a separate small bowl, the V8 juice, oil, salt, pepper and garlic and whisk to blend. Add the

Tabasco sauce one tablespoon at a time, to your desired heat level, whisking to mix. The soup will get hotter as it sits in the refrigerator.

Pour liquid over the fruit and vegetables, and mix well.

Before chilling, remove 5 cups of soup from the bowl and place in large bowl of a food processor. Pulse until chunky but not completely puréed.

Pour soup from the food processor into the gazpacho in the bowl and chill overnight or a minimum of 6 hours, allowing flavors to blend.

Before serving, taste and adjust seasonings.

Serve well chilled, garnishing with a dollop of sour cream and fresh minced parsley, or a full piece of fresh chive placed over the sour cream, if desired.