watermelon gazpacho

http://marriedwithdinner.com/2007/09/10/using-the-ol-melon/
- adapted from Kitchen Sense

1 6-pound 'icebox' watermelon, red-fleshed
2 Kirby cucumbers or 1 hothouse cucumber, peeled (seeded, if necessary) and chopped
1 fresno chile or other medium-hot red chile, chopped
1/4 large red pepper, cored, seeded, and chopped
1/2 medium red onion, chopped
2/3 cup tomato juice
1/4 extra-virgin olive oil
1/4 cup sherry vinegar
1/2 tsp kosher salt
fresh-ground black pepper
—–
2 oz feta cheese, crumbled
3 T finely chopped Kalamata olives
your best olive oil, for drizzling

Remove the rind from the watermelon. Cut the flesh into chunks and remove the seeds, if necessary; you should have about 6 cups of melon. Using a stick blender, traditional blender, or food processor, blend all soup ingredients (except the garnishes) until well liquified — about 1 to 2 minutes. Strain the puree through a large-mesh strainer to remove any lingering seeds or other bits, pushing the pulp through with a spatula. Adjust seasonings as needed, and chill for at least an hour. Serve garnished with the feta and olives, and a drizzle of olive oil.

Serves 6 as an appetizer