Watermelon Gazpacho

• 4 cups chopped seedless watermelon
• 1 small salad cucumber, peeled, seeded and chopped
• 1/4 cup fresh basil, chopped well
• 2 TBSP champagne vinegar
• ¼ cup chopped white or red onion (optional) 
• 1 clove minced garlic
• 1 TBSP olive oil
• ½ tsp sea salt

Prepare all ingredients and place them all in a large bowl. Taking half of the bowl’s ingredients and using a mixer or food processor, blend half the mixture (you can make it chunky or smooth, depending on your preference). Transfer the blended mixture to another bowl. Blend the remaining half of the mixture, and add to the transferred bowl. Stores well covered in refrigerator for five days. Serve at room temperature or chilled. If you like, chop an additional small amount of the basil and sprinkle on top.