|Tomatoes||6 1⁄2 Pound, cored|
|Seedless watermelon||2 Pound, rind removed, 2 cups coarsely chopped, 2 cups cut into 1/2-inch dices|
|Coarsely chopped||2 Cup (32 tbs)|
|Cucumbers||2 Pound, peeled and seeded, 2 cups coarsely chopped, 2 cups cut into 1/2 inch dice|
|Sherry vinegar||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Scallions||6 , thinly sliced|
|Jalapenos||2 , seeded and very finely chopped|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Finely chopped chives||1⁄2 Cup (8 tbs) (Chop Very Fine For Garnish)|
1. Bring a large pot of water to a boil. Add the tomatoes and blanch just until the skins are loosened, about 30 seconds. Use a slotted spoon to transfer the blanched tomatoes to a large rimmed baking sheet and let cool.
2. Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juice. Press on the seeds; you should have about 2 cups of tomato juice in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice. Discard the seeds.
3. In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice as well as the 2 cups each of chopped watermelon and cucumber until very smooth. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until the soup is chilled, at least 1 hour.
4. In a small bowl, toss the sliced scallions with the chopped jalapenos, cilantro and lime juice, and season with salt and black pepper. Ladle the Watermelon Gazpacho into bowls, drizzle each serving with some of the remaining 2 tablespoons of olive oil and sprinkle the chopped chives on top.