A sweet, tangy gazpacho is just the thing
Watermelon and tomatoes may seem an unlikely combination, but in this simple, refreshing gazpacho they blend perfectly.
Whatever you do, don’t skimp on the hot sauce. It acts like salt to help highlight all the other flavors. Add a little at a time, stirring and tasting. You want just enough to make the gazpacho vibrant, but not enough to add much discernable heat.
Start to finish: 10 minutes
4 stalks celery, roughly chopped
1/2 small red onion
4 cloves garlic
3 cups watermelon chunks
2 cups chopped fresh tomatoes
1/4 cup red wine vinegar
1/4 cup olive oil
1 tablespoon sugar
Kosher salt and ground black pepper
Sriracha (or other hot sauce)
In a food processor, combine the celery, onion and garlic. Pulse the processor until they are finely chopped. Add the watermelon and tomatoes, then continue pulsing just until the watermelon is nearly liquefied, about 10 to 15 pulses. Add the vinegar, olive oil and sugar, then pulse several times to blend. Stir in salt and pepper. Stir in just enough Sriracha to add a tang. Serve at room temperature.
Nutrition information per serving: 90 calories; 60 calories from fat (67 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 1 g fiber; 8 g sugar; 1 g protein; 150 mg sodium.