Ingredients

• 4 cups seedless watermelon (about 3 pounds), diced
• 2 to 3 tomatillos, diced
• 1 tablespoon seeded and diced jalapeno (about 1/2 pepper)
• 1 lime, zested and juiced
• 1/2 teaspoon salt
• Pinch cayenne pepper
• Lime slices, for garnish

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Instructions

1. Special equipment: Shot glasses
2. Put the watermelon, tomatillos, jalapeno, lime juice and zest, salt and pepper into a blender or food processor, working in batches if necessary. Blend until the mixture is smooth. Chill well before serving, at least 1 hour and up to 1 day. To serve, pour about 2 ounces of the gazpacho into shot glasses and garnish with a lime slice.