Tomato-Melon Gazpacho

This is a quintessential summer dish and we have all the ingredients for it on the farm right now! It is flexible for whatever you selected in your share and comes together super quickly and then just needs to chill and meld for a while.

Watermelon Gazpacho
1 medium cucumber, peeled and chunked
3 lb tomatoes, cored and chunked
Half the flesh of a medium watermelon, seeded
1-2 peppers, ideally cubanelle, but green bell works too
1 medium onion, peeled and chunked
2 TBS (or to taste) sherry or white wine vinegar
4 TBS olive oil
Salt and pepper, to, taste

Cut veg into large chunks and blend with vinegar and olive oil. Taste and adjust seasonings. You can substitute more tomatoes in place of the watermelon, or maybe a sun jewel for the cucumber or whatever you like! The NY Times says to strain this dish, but I eat it chunky as I don't like to fuss around too much.

Serve with crusty bread and cheese!