WATERMELON GAZPACHO

Serves 4 to 6

Ingredients
About 8 cups watermelon, cubed (about half of one 16-pound watermelon)
1 medium cucumber
1 medium tomato
2 medium shallots
¼ cup loosely packed basil leaves
2 tablespoons red or white wine vinegar
¼ teaspoon salt
A few dashes hot sauce

Directions
- Chop the watermelon into rough cubes, removing the seeds. Place the cubes a blender and blend (the amount should fill a 1 ½ quart blender). Pour into a bowl and set aside.

- Cut the cucumber in half; remove the seeds by scooping them out with a spoon. Peel the cucumber halves, then roughly chop them into a few smaller pieces. Roughly chop the tomato into quarters. Cut off the ends of the two shallots and peel them, then cut them into quarters.

- Place the cucumber, tomato, shallots, and ¼ cup loosely packed basil leaves into the pitcher of the blender. Blend until smooth. Pour the mixture into the container with the watermelon mixture and mix  with a spoon until fully combined.

- Stir in 2 tablespoons red or white wine vinegar, ¼ teaspoon kosher salt, and a few dashes hot sauce. Place in the refrigerator and chill for about 2 to 3 hours, until cold.

- Before serving, taste and add additional salt and vinegar if desired. When serving, garnish with a few drops of olive oil and some thinly sliced basil leaves.