Watermelon and Tomato Gazpacho - Rachael Ray's non profit organization, Yum-o!

Ingredients

• 2 cups seedless watermelon
• 2 pounds peeled ripe tomatoes or 1 can San Marzano tomatoes (32 ounces)
• 1/2 English (seedless) cucumber, peeled and coarsely chopped
• 1/2 medium red onion, coarsely chopped
• 1 small red bell pepper, seeded and coarsely chopped
• 1 Fresno chili pepper, chopped
• 1 tablespoon hot sauce, to taste
• Juice of 1 lime
• 2 tablespoons aged balsamic vinegar
• 1/4 cup extra virgin olive oil (EVOO)
• 1/4 cup flat leaf parsley
• Salt and pepper