Tomato and Watermelon Gazpacho
Remove the crust from the bread, and soak in a little lukewarm water. Peel the cucumber and onion. Blanch the tomatoes in hot water. Peel, quarter, and remove the seeds. Press through a fine strainer, and collect the juice. Dice the remaining vegetables and melon, and set aside a few tablespoons for garnish. Puree what remains of the tomatoes, the vegetables, tomato juice, squeezed out bread, peppers, parlsey, and olive oil. Season to taste with salt, pepper, brown sugar, and cayenne pepper.
Divide the soup into glasses, and garnish with the diced vegetables and chives.