Refreshing Watermelon Rind Gazpacho - alive magazine

Ingredients

• 4 cups (1 L) cubed seedless red watermelon
• 1 cup (250 mL) diced watermelon rind
• 1 small unpeeled English cucumber, chopped
• 3 ripe tomatoes, seeded and chopped, plus extra slices for garnish
• 1 cup (250 mL) low-sodium tomato juice
• 1 Tbsp (15 mL) lemon juice
• 1/2 tsp (2 mL) sea salt
• 2 Tbsp (30 mL) shredded fresh basil leaves
• Sliced black olives for garnish (optional)
• Avocado oil, for drizzling, optional