Watermelon Gazpacho

1 watermelon, rind and seeds removed, coarsely chopped (reserve 1-2cups and dice smaller)

1-2 medium tomatoes, coarsely chopped

1 cucumber, peeled, coarsely chopped

1 jalapeño, seeds removed, sliced

2 Tbsp olive oil

2 Tbsp sherry vinegar or red wine vinegar

Ground fennel seed (optional)

Kosher salt and pepper

Purée watermelon, tomato, cucumber, jalapeño, oil, fennel powder and vinegar in a blender until smooth.

Once happy with consistency, fold in the diced watermelon and season with salt and pepper to taste. 

Let sit for 4 hours or enjoy the following day.