Watermelons are the quintessential summertime fruit. Crisp, sweet, and refreshing, when a watermelon shows up to the table, you know it’s time to ease into the summer sway. They’re a very versatile fruit, too. They can keep things casual, fashioned into wedges, cubes, or balls, minimally accessorized with a little salt and pepper. But, they also know how to dress up for dinner, say, as a sophisticated sorbet, or doused in balsamic vinaigrette and garnished with some salty feta. It has appeal either way.
Ingredients
- 3 cups watermelon, seeded and diced
- 1 cup tomato, seeded and diced
- 1 red bell pepper, pulpy white inner cavity removed, diced
- 2 tablespoons fresh lime juice
- 1 small handful cilantro leaves
- 1 small jalapeño, seeded and minced
- 1 green onion, sliced on a bias
- 1 teaspoon sea salt
- freshly ground black pepper, to taste
Preparation
First, prep the watermelon and other vegetables. Next, place 2 cups of the watermelon in a food processor or blender, and whiz until smooth. Combine and mix all the ingredients in a large bowl. The mixture will be chunky—not unlike a salsa. Taste, then season with freshly ground black pepper and sea salt, if needed. Let the gazpacho chill for at least an hour before serving.
