In this chilly little soup, a pair of red fruits come together to sing a gorgeous summer song. Watermelon may seem like a slightly strange thing to combine with tomatoes, but you might be surprised. Watermelon’s fresh, sweet flavor has a lot in common with cucumbers, and certainly cucumbers are a well-known gazpacho ingredient. So give it a try. And chopped Spicy Dill Half-Sours make a very nice garnish for this. If you’re not starting at least a few of your summer dinners with a chilled soup made from farmer-fresh ingredients, you’re just not getting all you can out of summer!
4 cups watermelon, cubed (about 5 ounces)
1 slice whole wheat bread, torn into pieces
2 cups tomatoes, chopped (about 8 ounces)
1 garlic clove, pressed
1 tablespoon freshly squeezed lime juice
1/2 teaspoon salt
Place watermelon in blender; push down to compress. Add remaining ingredients, again compressing the mixture so they all fit. Puree. Chill for 1-2 hours. Taste for salt and serve.