Ingredients

• 6 cups cubed seedless watermelon, plus more for topping
• 4 large heirloom tomatoes, chopped, plus more for topping
• 2 cloves garlic, minced
• 1 white onion, finely chopped (about 1 cup)
• 1 scallion, chopped
• 2 cucumbers, chopped, plus more for topping
• Juice of 2 limes
• 2 cups fresh cilantro, chopped
• 1 jalapeno pepper, seeded
• Sea salt and freshly ground pepper
• Sea salt and freshly ground pepper
• Crumbled goat cheese, for topping

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Instructions

1. 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!).
2. Refrigerate the gazpacho until chilled, about 1 hour. Serve topped with more watermelon, tomatoes and cucumber, and goat cheese. Season with pepper.
3. Photograph by Levi Brown