Name: Tomato-Watermelon Gazpacho
Yield: Serves 6 to 8
Ingredients: 12 oz watermelon (from half a small melon), diced (about 2 cups); 2 lb ripe red tomatoes (I usually use Roma), cored and diced; 2 celery stalks, roughly chopped; 1 red bell pepper, roughly chopped; 3 green onions, roughly chopped; ¼ cup pickled jalapeño slices plus 1 Tbsp. juice; ½ tsp. salt; 2 Tbsp. olive oil

Photo by Shelly Westerhausen Worcel

Wait to make this gazpacho until it’s the scorching second half of summer when your farmers market is bursting with juicy tomatoes, and it’s just way too dang hot to go near your stove. I love using pickled jalapeños in this, as it adds both acid and spice (I really like the brand Rio Luna; they’re also delicious on nachos, tacos, and salads if you have any left over). This has a mild kick, but feel free to use more pickled jalapeños or even add some hot sauce at the end if you prefer. For more texture, toss in some additional diced tomatoes and watermelon when serving.

This recipe was excerpted from 'Every Season Is Soup Season' by Shelly Westerhausen Worcel. Buy the full book on Amazon.

What you’ll need

Blender
$140 At Amazon

Recipe notes

See Related Recipes and Cooking Tips

46 Fresh Tomato Recipes to Make While Summer Is Hot
There’s no time like summertime for tomatoes. Here’s how to make the most of it.
This Book Proves That a Pot of Soup Is No One Hit Wonder
Shelly Westerhausen Worcel dreams up soups for every season and a million ways to reinvent leftovers.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Yogurt and Cucumber Soup

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Kimchi Bloody Mary

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Recipe notes

46 Fresh Tomato Recipes to Make While Summer Is Hot

This Book Proves That a Pot of Soup Is No One Hit Wonder