Watermelon gazpacho

Ingredients:

• 6 cups diced seeded watermelon pulp, plus extra for serving
• 4 large heirloom tomatoes, chopped, plus extra for serving
• 2 cloves garlic, crushed
• 1 white onion, finely chopped (about 1 cup)
• 1 green onion, chopped
• 2 cucumbers, chopped + extra for serving
• Juice of 2 limes
• 2 cups fresh cilantro, chopped
• 1 jalapeno, seeded
• Crumbled goat cheese, for serving

Preparation:

1. Place the watermelon, tomatoes, garlic, onion, green onions, cucumbers, lime juice, cilantro, jalapeño, and 2 teaspoons each of salt and black pepper in a blender. Pulse a few times, but be careful not to overblending (the gazpacho will be better if it's in small chunks).
2. Refrigerate the gazpacho for about 1 hour. Serve topped with watermelon, tomato, and cucumber slices, as well as goat cheese. Season with pepper to taste.