WATERMELON AND TOMATO GAZPACHO

This gazpacho is summer in a bowl. Juicy watermelon is abundant at the Farmer's markets and with the heat wave we are having our tomatoes are ripe, red and waiting to be picked off the vines.

I served this as a light lunch but on the Fourth of July I will be serving this gazpacho in small tasting bowls. It will be the perfect pallet cleanser between chips and dips and food from the grill.

WATERMELON AND TOMATO GAZPACHO WITH FETA

1 garlic clove

1 small watermelon, or a section of a larger one, about 3 pounds, flesh removed from the rind, seeded, and cut into wedges
2 ripe tomatoes, cored and cut into wedges

2 TBSP. lemon juice or to taste

Salt and black pepper

4 ounces crumbled feta cheese

1/4 cup olive oil

1/2 cup chopped fresh basil or mint, for garnish

Put the garlic in a food processor and pulse a few times to chop it. Add the watermelon, tomatoes, and lemon juice, with a sprinkling of salt and pepper. You have two choices here: chunky or smooth. It all depends on whether you turn the machine on and leave it on, or just pulse a few times. Add a few ice cubes, one at a time, just enough to keep the machine working, and blend or pulse until smooth or chunky. Put the gazpacho in the fridge to chill a bit if you like, up to several hours.

Just before serving, taste the gazpacho and add more salt, pepper, or lemon juice as needed (remember you'll be adding feta, which is usually salty). Pour the gazpacho into 4 bowls, top with feta, drizzle with a few drops of olive oil, garnish with the herb and serve.

Recipe by Mark Bittman