Photo courtesy of Bon Appétit.
Gazpacho is our go-to for a fast weeknight meal that doesn't require an oven or getting any pots dirty. Feel free to garnish this soup with any summer fruits or vegetables.
3 cups watermelon, cubed
1 1/2 cups tomato, chopped
1/2 shallot, roughly chopped
1 tablespoon extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon chopped basil or cilantro
1 teaspoon salt
Combine all of the ingredients in a blender and pulse until very smooth (depending on the size of your blender, you might need to do this in two batches). Pass the soup through a fine-mesh strainer and chill in the refrigerator for 2 hours or until very cold. Garnish the soup with more diced watermelon, tomatoes and a drizzle of olive oil.