In a large blender or food processor, puree roughly chopped tomatoes, cubed watermelon, and roughly chopped cucumber until smooth. Puree in batches if blender or food processor is not big enough.
Transfer gazpacho to a large bowl or soup pot. Stir in the diced watermelon and cucumber, lime juice, white wine vinegar, and salt. Refrigerate at least one hour or overnight. Before serving, taste and add more vinegar and/or salt as needed, to taste.
Before serving, mix scallions, jalapeño, cilantro, chives, and lime juice in a small bowl. Season with salt, to taste.
To serve, ladle the gazpacho into bowl, drizzle with olive oil, and top with a teaspoon of the scallion-cilantro relish.
© Copyright 2022 Jessica Levinson, MS, RDN, CDN