Dick's Jordan's Summer Gazpacho

The gazpacho soup which Dick Jordan served at yesterday's "Final Exam" luncheon is cobbled together from a few different recipes. You can add or remove ingredients to make your own blend, but here's basically how Dick made this soup (which requires no cooking).

(Makes about 4-6 servings)

1. Cut about 1 1/4 lbs of seedless watermelon into cubes.
2. Cut about 1 lb of ripe tomatoes into about the same size pieces.
3. Dice about 1/2 cup or so of celery.
4. Dice some red/orange/green bell peppers, or combo of them.
5. Dice 1 red onion.
6. Remove seeds and dice one jalapeno pepper.
7. Zest and juice 1 or more limes.
8. Juice a lemon or two.
9. Chop some cilantro.

Working in batches, put all ingredients, a glug or two of good extra virgin olive oil, and some salt and pepper into a blender or food processor and puree to the smoothness you desire.

Pour each batch into a large bowl. Taste for seasoning and tartness. Add salt, pepper, lemon/lime juice, or more chopped cilantro, as necessary. Stir to mix.

Adding a little sherry vinegar and/or red vinegar can give the gazpacho a little tartness.

If your lips are burning when you taste the soup, add a bit of sugar to tone down the "heat."

If you want a chunkier soup, either puree the ingredients for less smoothness, and/or add some small pieces of watermelon or tomatoes

If you want to accentuate the watermelon flavor, use only watermelon, tomatoes, and celery, olive oil lemon juice, salt and pepper.

If you want a garnish, cut celery into thin slices or lengthwise sticks. 

Put into the refrigerator to chill for at least a couple of hours. Serve cold or at room temperature.

You can make this a day ahead and it should keep for two to three days in the refrigerator.

A chilled rose wine goes good with this soup.