Watermelon Gazpacho

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Ingredients

6 1/2 pounds tomatoes, cored

2 pounds seedless watermelon, peeled—2 cups coarsely chopped, 2 cups diced

2 pounds cucumbers, peeled and seeded—2 cups coarsely chopped, 2 cups diced

1/4 cup sherry vinegar

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

6 scallions, thinly sliced

2 jalapeños, seeded and minced

1/2 cup chopped cilantro

1/4 cup fresh lime juice

1/2 cup minced chives, for garnish

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