WATERMELON GAZPACHO

By BobD

Ingredients

• The celery brings this combination together, so don’t leave it out.
• 4 cups cubed seedless watermelon, about 1 1/4 pounds
• 1 pound ripe tomatoes, quartered or cut into sixths
• 2 to 3 tablespoons fresh lemon juice, to taste
• 2 tablespoons extra virgin olive oil
• Generous 1/2 cup chopped celery (2 ounces)
• Salt and freshly ground pepper
• Thin celery slices or sticks for garnish

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth.

Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor.

Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.

Advance preparation: You can serve this soup the day after you make it. Leftovers are good for two or three days.