Place the watermelon, tomatoes, garlic, onion, scallion, cucumbers, lime juice, cilantro, jalapeno and 2 teaspoons each salt and pepper in a blender. Pulse a few times, but don't overblend (I like my gazpacho chunky!).
Refrigerate the gazpacho until chilled, about 1 hour. Serve topped with more watermelon, tomatoes and cucumber, and goat cheese. Season with pepper.
Photograph by Levi Brown
Recipe from The Real Girl's Kitchen by Haylie Duff. Published by Arrangement with Razorbill, A Member of the Penguin Random House Company Copyright (c) 2013 By Little Moon Entertainment, Inc.