Chilled Watermelon “Gazpacho”

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.