Watermelon and Tomato Gazpacho

Summer watermelon and summer tomatoes: married at last. The first time we tried this so-strange-but-so-good combination, we swooned. When tomatoes were at their peak last July, this dish was the first thing out to the tables at our five-course all-tomato dinner. 


Watermelon and Tomato Gazpacho

(Serves two as a meal or four as a first course)

1 medium jalapeño (seeds removed if you like it mild)
2 cups roughly chopped tomatoes
2 sweet green bell peppers (peeled, seeded, about 1 1/2 cups roughly chopped)
1/4 cup fresh cilantro (loosely packed)
1 lime (juiced)
1 large clove garlic (minced)
1 tablespoon sherry vinegar
1/4 teaspoon of sea salt
1/4 teaspoon cracked black pepper
1/2 teaspoon pinch of ancho chili pepper
1 cup watermelon juice (Use a juicer or blend and strain 2-3 cups watermelon flesh.)

1 avocado (sliced. for garnish)

2 cups croutons (for garnish)

1/4 cup sliced green onion (for garnish)

2 hardboiled eggs (chopped, for garnish)

The jalapeño, tomatoes, bell peppers, cilantro, lime juice, garlic, vinegar, salt, pepper, and ancho chili powder go into the work bowl of your food processor. Pulse the food processor four times for less than two seconds at a time until the ingredients are finely chopped but still distinct and recognizable; you don't want to blend it too smooth. Add vegetable mixture to the watermelon juice and chill for about 20-30 minutes to allow the flavors to come together. Ladle soup into a bowl and pile on the garnishes: avocado, croutons, green onion, and eggs.