Gazpacho

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Serves 8

What you'll need:

2 small cucumbers, chopped (roughly 1 cup)

1 jalapeño chili, deseeded and chopped

1 medium shallot, peeled and chopped

3-4 large ripe heirloom tomatoes, chopped (roughly 4-5 cups)

2 cups diced watermelon

1 red bell pepper, deseeded and chopped

2/3 cup extra virgin olive oil

3 Tbsp red wine vinegar

1 Tsp salt

a generous dash of hot sauce

1/2 cup equal parts chopped basil, cilantro and mint

1 can Cucumber & Lime Spare Tonic

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What to do:

• Toss all the ingredients together in a large mixing bowl.

• Working in batches, puree the gazpacho to a medium fine consistency in a blender. Adjust seasoning with salt and hot sauce as necessary.

• Transfer to a large bowl or pitcher and chill in the refrigerator.

• Serve cold with a dollop of plain yogurt and some sourdough bread.