2 cups seedless watermelon
2 pounds peeled ripe tomatoes or 1 can San Marzano tomatoes (32 ounces)
1/2 English (seedless) cucumber, peeled and coarsely chopped
1/2 medium red onion, coarsely chopped
1 small red bell pepper, seeded and coarsely chopped
1 Fresno chili pepper, chopped
1 tablespoon hot sauce, to taste
Juice of 1 lime
2 tablespoons aged balsamic vinegar
1/4 cup extra virgin olive oil (EVOO)
1/4 cup flat leaf parsley
Salt and pepper
- Combine all the ingredients in the bowl of a food processor. Process in batches until fairly smooth; chill and serve.
- To turn into a summer meal, serve with grilled shrimp for dipping.
Note: if the gazpacho is too thin, add one piece of torn up stale white bread to thicken it up.