Watermelon Gazpacho | Cruise Scoop

Ingredients

• 1 onion, sliced in 1/2-inch rounds
• 1 red bell pepper
• 1 serrano pepper
• 1 head garlic, roasted, peeled and mashed
• 3 cups diced tomatoes
• 1 cup diced watermelon
• 1 English cucumber, peeled
• Flesh of 2 avocados
• 8 ounces spicy vegetable juice, preferably V8
• Juice of 2 limes
• 1 tablespoon sherry vinegar
• ¼ cup extra virgin olive oil or Basil Oil (see recipe below), plus more for garnish