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
Courtesy of Food Network Magazine
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