I was skeptical about watermelon gazpacho, but tasted it in a restaurant in Paris last year and instantly became a convert. This gazpacho is light and refreshing, but not overwhelmingly sweet. The fruitiness of the melon complements the acid of the fruit quite nicely, and it is a lovely quick start to a summer meal. It is especially convenient as it is best served very cold, so it can be made in advance and chilled until you are ready to eat.
Watermelon Gazpacho, inspired by La Marlotte in Paris and http://oneperfectbite.blogspot.ca/2011/07/watermelon-gazpacho.html
2 cups chopped ripe red tomatoes
1-2 small jalapeno peppers, ribs and seeds removed, coarsely chopped
5 cups cubed fresh water melon, divided use
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
2 tablespoon minced red onion
1 small cucumber, peeled and finely chopped
2-4 tablespoons minced cilantro, plus more for garnish
Kosher salt and freshly ground black pepper
1. In a blender, puree tomatoes, chile, cucumber, onion, and 4.5 cups of watermelon (reserve some small cubes as garnish).
2. Pour in the white wine vinegar and olive oil and pulse. Add the cilantro and season with salt and pepper. Puree until smooth.
3. Pour into chilled bowls and sprinkle with cilantro and with the remaining small watermelon cubes. Chill until ready to serve.