Watermelon Gazpacho

Directions

1. 1
   Bring a large pot of water to a boil.
2. 2
   Add the tomatoes and blanch until the skins are loosened, about 30 seconds.
3. 3
   Transfer the tomatoes to a large rimmed baking sheet and let cool.
4. 4
   Peel the tomatoes and halve them crosswise.
5. 5
   Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices.
6. 6
   Press on the seeds; you should have about 2 cups of tomato juices in the bowl.
7. 7
   Coarsely chop enough of the tomatoes to make 4 cups.
8. 8
   Cut the remaining tomatoes into 1/2-inch dice.
9. 9
   In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber.
10. 10
    Transfer the soup to a large bowl.
11. 11
    Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper.
12. 12
    Refrigerate until chilled, at least 1 hour.
13. 13
    In a small bowl, mix the scallions, jalapenos, cilantro and lime juice; season with salt and pepper.
14. 14
    Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top.
15. 15
    Pass the scallion relish at the table.