Watermelon gazpacho is a cold summer soup much like tomato gazpacho, but in this case watermelon takes the place of much of the tomato. In our version, we are still using some tomato (one), so you get a little bit of tomato flavor in the soup, along with cucumber, onion, and bell pepper. Watermelon is light, juicy, and a little sweet, which is what it brings to this gazpacho. As in the case when you make regular gazpacho, this soup improves overnight, as the flavors have had a chance to blend. It’s perfect for a light meal on a hot day. You can easily make a large batch and enjoy it for days! Add the tomatoes and pulse until puréed. Add the watermelon and pulse again until smooth. Pour into a large bowl. Depending on how sweet your watermelon is—and how acidic or sweet your tomatoes are—you may need to add more or less red wine vinegar. So, start with 1/4 cup of vinegar, and keep adding a tablespoon at a time until you’ve reached a balance you like. Whisk in the salt and olive oil.
