|Photo by Sergio Salvador www.salvadorphoto.com|
This is technically not a true gazpacho, just a savory and refreshing chilled soup, because it doesn't include bread. It's lovely garnished with crumbled queso fresco or goat cheese. It would also make a great margarita or bloody mary mix. Or you could leave out the tomatoes and celery, add sugar, and make fantastic popsicles similar to the pepino y chile flavor you can sometimes get from the Mexican paleta carts.
2 pounds (about 4 cups) watermelon, cubed
1 pound ripe tomatoes, chopped and seeded
1 medium cucumber, peeled and chopped
2 T. fresh lime juice or red wine vinegar
1/4 cup fragrant extra virgin olive oil
1/2 cup diced celery or a handful of lovage leaves
1 t. red chile powder or chopped jalapeno
OR leave out celery and chile and use a handful of fresh basil
1/2 t. salt
Puree all ingredients in a blender or food processor. Adjust seasoning as needed. Pour into pretty glasses and garnish as desired. Serves 6.