Watermelon Gazpacho
Ingredients
- 8 cups coarsely charged seedless watermelon, plus ½ cup finely diced seedless watermelon
- ½ loaf country bread, crust removed and torn into small pieces (about 4 cups)
- ½ cup extra virgin olive oil plus more for drizzling
- ⅓ cup tomato juice preferably low sodium
- ⅓ cup water
- ¼ cup sherry vinegar
- 2 tablespoons fresh lemon juice
- ½ teaspoon cayenne pepper
- Salt
- 4 toasted bread rounds
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