For the Gazpacho:

1. Make the Pickled Red Onion according to the recipe.
2. With the slicing blade attached to your Cuisinart food processor, blend the watermelon flesh, the Campari tomatoes, lime juice, and salt until liquified. Pour the liquid through a mesh strainer and discard solids.
3. Reserve watermelon and tomato juice for serving. (Makes about 1 quart of watermelon and tomato juice.)
4. Into four serving bowls, compose a few strands of the Pickled Red Onion, cherry and grape tomatoes, eggs, jalapeño, and cilantro leaves to create an artful presentation. Pour one cup of watermelon and tomato juice into each bowl in front of each guest for a stunning presentation of summer’s finest offerings.

For the Pickled Red Onion:

1. With the slicing blade attached to your Cuisinart food processor, shred the onion.
2. In a pint jar, mix the onion, vinegar, water, and salt together.
3. Secure the lid and shake until salt has dissolved. (Makes about 2 cups.)