Gazpacho is an ideal food for a steamy, end-of-summer day. Watermelon, I dare to say, is the most summery of all fruits, so it goes without saying that watermelon gazpacho is, perhaps, the perfect thing to make to celebrate the last days of summer. There are, amazingly enough, plenty of recipes out there for watermelon gazpacho. I chose this particular recipe because it was the least fussy, in terms of both the flavor and the process. I think I chose well.
1 1/4 Pounds seedless watermelon, cubed (about 4 cups)
1 Pound Roma tomatoes, quartered
2 Tablespoons freshly squeezed lemon juice (or more to taste)
2 Tablespoons extra virgin olive oil
1/2 Cup chopped celery, plus thinly sliced celery for garnish
Coarse salt and freshly ground pepper
1. Puree watermelon, tomato, lemon juice, and olive oil in batches for about 2 minutes, or until the mixture and smooth and frothy. Season with salt and pepper to taste, and adjust lemon juice as desired. Transfer gazpacho to a large bowl, cover, and refrigerate for several hours. Before serving, taste again and adjust salt, pepper and lemon juice to taste. Garnish with celery and serve.
Recipe Credit: Martha Rose Shulman via the New York Times.