Watermelon Gazpacho

1 cup tomato, medium dice
3 cups watermelon, medium dice
2 teaspoons fresh jalapeño, small dice
¾ cup cucumber, medium dice
⅛ cup red bell pepper, medium dice
¼ cup red onions, medium dice
2 tablespoons seasoned rice wine vinegar
2 teaspoons Chef Paul Prudhomme’s Vegetable Magic®
2 teaspoons fresh jalapeño, fine dice
¼ cup cucumber, fine dice
2 teaspoons red bell pepper, fine dice
¼ cup red onions, fine dice

Reserve the finely diced jalapeño, cucumber, red bell pepper and red onions. Add all small and medium diced vegetables, vinegar and Vegetable Magic® to a blender or food processor and process for 15 to 30 seconds, until well blended. Pour into a 1- to 2-quart container and stir in the reserved finely diced ingredients. Refrigerate to chill before serving.

Note: Gazpacho may start to separate while chilling in the refrigerator. Be sure to stir well before serving. Also, you can add fresh mint to each portion as a garnish before serving.