Watermelon Gazpacho

Name: Watermelon Gazpacho
Total time: 10 min
Ingredients: 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; Freshly ground pepper; Thin celery slices or sticks for garnish

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Total: 10 minutes

Servings: 5

Cost: $6.20 /serving

Author : Martha Rose Shulman

celery tomato watermelon

Ingredients

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4 cups cubed seedless watermelon, about 1 1/4 pounds1 pound ripe tomatoes, quartered or cut into sixths2 to 3 tablespoons fresh lemon juice, to taste2 tablespoons extra virgin olive oilGenerous 1/2 cup chopped celery (2 ounces)SaltFreshly ground pepperThin celery slices or sticks for garnish

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Instructions

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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.

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