FARMERS’ MARKET WATERMELON GAZPACHO

Typically I am not a big fan of cold soups. However, there is something about this one that I just adore. Maybe it’s the cooling, thirst-quenching watermelon that makes this soup so refreshing on a hot summer day. This soup is best made with the freshest vegetables you can find.

4 cups chopped watermelon

2 pounds tomatoes, chopped

1 medium cucumber, seeded, peeled, and chopped

1 medium red bell pepper, chopped

2 medium shallots, finely chopped

1 serrano pepper, finely chopped (or any hot pepper available)

¼ cup chopped fresh basil

2 tablespoons sherry vinegar

2 tablespoons extra-virgin olive oil

½ teaspoon salt

½ teaspoon ground black pepper

Sour cream, for serving

Place the watermelon, tomatoes, cucumber, red peppers, shallots, serrano peppers, and basil in the bowl of a food processor or blender container. Process the vegetables until the mixture has a slightly chunky consistency. Add the vinegar, oil, salt, and pepper, and blend just until they are combined. Refrigerate the soup until you are ready to serve it. Serve with dollops of sour cream.

MAKES 6 TO 8 SERVINGS.