Watermelon Gazpacho

Half-price watermelon too good to pass up, but also too big to use.  It sat on my kitchen island too long.  I made about a third of it into watermelon gazpacho, maybe use some more for a picnic and try to find space in the refrigerator.

Watermelons seem to have gotten into high-tech consumer design in their own way.  They apparently come from enormous farms in Mexico, transported in bulk, though there's probably smaller scale farming just a county or two away from me.  Those black seeds that we used to spit out are no more, which makes running through a blender for gazpacho a lot easier.  The rind has gotten much thinner.  The shape remains oval, though less elongated than the watermelons of years past.  Hard to assess the sweetness once blended with other things but the final soup was not particularly sweet, in fact not distinctive in taste at all.

Blending the watermelon in a standard blender did not go well.  The large chunks never reliably nudged their way to the four tine whirly blade.  Food processor would have been better with

a broad base and wide blade.

First time I ever made this.  There were a lot of recipes, all with watermelon as the dominant source of liquid, though amounts vary.  Mine had tomatoes, peppers, cucumbers but these also vary.  Olive oil and vinegar seem constants.  Seasonings are essential.  But my recipe came out something of a pink gruel.

With peak tomato season approaching, I think the traditional Spanish tomato gazpacho has enough advantages that I would choose this when I host guests for dinner.