3-4 large tomatoes, peeled & roasted
1/2 large, seedless watermelon
1 Tbs. garlic, minced
1/4 cup high-quality virgin olive oil
2 tsp. sea salt
Cayenne pepper, to taste
To peel tomatoes, cut a shallow X through the stem and blossom ends and submerge in boiling water for one minute. Remove, allow to cool, and peel skins by beginning at the X. (For a bolder, slightly darker gazpacho, roast skinless tomatoes on a sheet pan in a 350°F oven for 20 minutes, or until peaks darken and juice concentrates.) Scoop watermelon from its rind in large chunks. Combine tomatoes, watermelon, garlic, olive oil, salt, and cayenne pepper in a blender on medium speed until uniform, allowing a little texture to remain. Add more salt or cayenne to taste, then chill. To serve, stir to reincorporate and garnish with pepitos.