Watermelon & Avocado Gazpacho

By:  Maria

Ingredients
Serves 4

1 garlic clove
1/2 of a large shallot
2 cups cut seedless watermelon (do get this at a farmer’s market – you won’t regret it!)
1 1/2 cups worth cut tomatoes
1/2 – 1 peeled cucumber
Juice from 2 lemons
Handful of lemon basil or a few leaves of regular basil
3 tablespoons olive oil
3/4 teaspoon sea salt (or to taste)
Cracked black pepper to taste
*Optional: 1 small jalapeno pepper
1 avocado

Place everything but the avocado in the food processor or blender and blend until desired consistency. Now add avocado and blend until incorporated and gazpacho turns a lighter shade of pink.
Let sit in fridge for an hour to chill and so flavors can set. Serve cold with sliced avocado on top!
This was even better the day after and even better than that on day 3!