Cooking from the Bar Cart: Spiked Watermelon Gazpacho – Garden & Gun

Ingredients

• 6 cups (about 3½ lb.) peeled, seeded, and cubed watermelon
• 1 English (burpless) cucumber, peeled and cubed
• 2 large ripe red tomatoes, seeded and cut into chunks
• 2 jalapeño peppers, stemmed and seeded
• 1 large shallot, minced
• 6 oz. blanco tequila
• 1 to 2 tbsp. white wine vinegar
• 4 to 6 tbsp. fresh lime juice
• ½ cup lightly packed mint leaves
• 1 to 1½ tsp. sea salt, or more to taste
• ½ to 1 tsp. freshly ground black pepper, or more to taste
• Pinch cayenne (optional)
• Avocado oil, for garnish
• Mint leaves, for garnish
• Lime zest, for garnish
• Tajín seasoning, for garnish
• ½ cup sour cream
• 2 tbsp. honey
• Finely grated zest of 1 lime
• ½ tsp. Tajín seasoning