Tomato-watermelon Gazpacho

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

Add the watermelon to a blender, blend on high until smooth, and strain through a fine-mesh strainer into a bowl. Discard the solids and pour the watermelon juice back into the blender.
Add the tomatoes, celery, bell pepper, green onions, pickled jalapeño and juice, and salt. Blend on high speed until completely smooth, 3 to 5 minutes. With the blender running, slowly pour in the oil and blend for an additional 2 to 3 minutes, or until emulsified. Taste and season with salt and jalapeño juice as needed.
Transfer to an airtight container and chill at least 2 hours before serving. Do ahead: Store leftovers refrigerated in an airtight container for up to 4 days or freeze for up to 2 months.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇪🇸Spanish

Occasions🥙Light Meal🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m