Recipe: Watermelon Gazpacho

makes 4 cups

4 cups seeded watermelon chunks, divided
1 cup finely diced tomato
1/2 cup finely diced peeled and seeded cucumber
2 tablespoons minced sweet onion
1 clove garlic, minced
2 teaspoons lemon juice
1 tablespoon sherry vinegar
2 tablespoons chopped sweet basil
pinch cayenne pepper
sea salt

Puree 3 cups watermelon in blender or food processor until smooth. Cut remaining watermelon chunks into bite-size cubes. Combine all ingredients in a large bowl. Season with salt. Chill in refrigerator for at least 1 hour.