Tomato Gazpacho With Watermelon Skewer, Goat Cheese And Tomato Toast

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1 pound ripe tomatoes, preferably Brandywine, hulled and cut into chunks

1/2 medium green bell pepper, cut into several pieces

1/2 medium red bell pepper, cut into several pieces

1/2 seedless (English) cucumber, peeled and cut into small pieces

1/4 cup fresh pineapple chunks

1/2 medium onion, preferably sweet

1 thick slice (2 ounces) country white or ciabatta bread (crust removed), torn into pieces

1 teaspoon sherry vinegar

6 drops hot pepper sauce, such as Tabasco, plus more to taste

Olive oil

French sea salt

8 ounces seedless watermelon, cut into 3/4-inch cubes (at least 16 total cubes)

4 small slices ciabatta bread

2 ounces goat cheese, at room temperature

2 or 4 cherry or grape tomatoes, cut in half, for garnish

Basil or rosemary leaves, for garnish

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