Watermelon Gazpacho

we were excited because the all night diner in austin that serves amazing local and organic food had a special tomato menu for the season, and among the delicious splendors on it was a watermelon gazpacho, which, of course, we had to try.  i didn’t ask anything about the recipe, but made a few assumptions.  one being that i would never in a million years make something that incredibly good, and the other that i definitely had enough ingredients on hand and i didn’t think i could mess it up that bad.

we had a fresh watermelon from the farm share (the chicks had yet to be treat-ed with the whole thing! :), as well as a stock of heirloom and roma tomatoes; that’s the start.  i didn’t make a very big batch, as it was a true experiment: a few small tomatoes and maybe 1 1/2 cups of watermelon.

we did check with a few online recipes just to see if there were secret crucial ingredients i wasn’t aware of: there weren’t :)  olive oil, cilantro, cucumber, salt.  that’s all i remember anyway, and that’s what it got.

the tomatoes, melon and olive oil went in the blender, while the cucumber and cilantro went chopped in a bowl.  after contents of the blender were poured, i added another good dose of crushed watermelon chunks.

the one thing the internet said that i didn’t do was add some sort of vinegar or lemon juice.  i’m not sure why i didn’t, but will actually commented that lemon juice would give it that last nudge into SUPER delicious.  next time :)

watermelon gazpacho

approximate price: $3