courtesy of Cook & Be Merry

Serve the gazpacho very chilled in small bowls or cups (preferably chilled) and add a spoonful of garnish in the center.

Gazpacho Ingredients
6 cups seedless watermelon (3 lb melon), diced small
2 cups Tomato Juice
1 fennel bulb, stalks discarded, diced small
2 limes, zest and juice
1 cup red onion, diced small
6-8 ounces roasted mild Hatch Chiles, stem & seeds removed 1/3 cup extra virgin olive oil
1/3 cup cilantro leaves, roughly chopped
1⁄4 cup mint leaves, roughly chopped
2 tablespoons Spanish (smoky) paprika
1 tablespoon ground cumin, dry pan toasted
2 teaspoons ground coriander, dry pan toasted
To season, kosher salt and ground black pepper

Garnish
2 cups watermelon, diced small
1/3 cup roasted mild Hatch Chiles, stem & seeds removed, 1⁄2-inch dice 1⁄4 cup cilantro leaves, roughly chopped
1⁄4 cup mint leaves, roughly chopped
1 lime, juice and zest
To season, kosher salt & ground black pepper

Method

1. Gazpacho: Using a food processor, in batches, puree all ingredients until thick like a smoothie. Cover and refrigerate for several hours to chill completely. Before serving season with salt, pepper and more lime if necessary.
2. Garnish: Combine garnish ingredients in a bowl and toss to combine. Salt and pepper to taste.
3. Cover and refrigerate until ready to use.