Watermelon & Cucumber Gazpacho with Blackberry Jalapeño Pico

Recipe by Chef Benjamin Cadmus, Executive Chef for the U.S. Senate

5 Cups Chopped Seedless Watermelon
1 Medium Cucumber, Peeled & Seeded
1/2 Cup Orange Juice without Pulp
1 Ounce Olive Oil
1 Shot Texas Pete Hot Sauce
Juice of 1 Lime
Salt & White Pepper to Taste
1 Ounce Honey

Place all ingredients in blender and blend on high speed until uniform. Then cover and refrigerate for an hour.

1 Pint Blackberries
1 Jalapeño, Seeded & Sliced on a Bias
1/2 Bunch Mint, Picked
2 Scallions, Cut Thinly on a Bias, Both White & Green Parts
12 Red Grape Tomatoes, Halved
12 Yellow Grape Tomatoes, Halved
1/4 Red Onion, Small Dice
Juice of 1 Lime
1/2 Ounce Olive Oil
Salt to Taste

Gently toss ingredients together and spoon in the middle of bowl. Then pour soup mixture around it in bowl.