POUR 1/4 cup of the dressing into blender. Add 1 cup of the melon and one-half of all remaining ingredients except crackers; cover. Blend until smooth. Pour into large bowl. Repeat blending with remaining dressing, 1 cup melon and remaining ingredients except crackers, reserving 1 cup chopped melon for garnish. Pour into large bowl; cover.
REFRIGERATE at least 1 hour. Meanwhile, finely chop remaining melon; cover and refrigerate until ready to use.
POUR gazpacho into eight serving bowls; top evenly with the reserved chopped melon. Serve with the crackers.