Bon anniversaire!!

Photography by Sam Armocido

Watermelon gazpacho

Serves 6-8

Of all the recipes in my book, Simple Summer: a recipe for joy and connection, this is the one I am proudest of. I have served it at least 100 times since developing it and every time it garners raves. Salt brings out the tomato, and honey makes the watermelon pop. Leave out the watermelon juice, add some cumin and serve this as a salsa over fried fish tacos!

From Jonathan Bardzik’s book Simple Summer: a recipe for joy and connection

Ingredients:

• 4 cups finely diced watermelon plus 2 cups cut in 2” chunks

• 2 large tomatoes, finely diced, about 2 cups 

• 1/2 red onion, diced

• 1/2 tsp lime zest

• 2 tbs lime juice

• 1/2 jalapeño, seeded and minced 

• 2 tbs finely chopped basil

• 1/4 cup red wine vinegar

• 2 tbs honey

Directions:

• Mix together the 4 cups of finely diced watermelon with the tomato, onion lime zest, juice, jalapeño and basil. Stir together.

• Press remaining 2 cups of large chunks of watermelon through a food mill or purée in a food processor and strain through a fine sieve to remove solids.

• Add watermelon juice, vinegar and honey to soup. Season to taste with salt, pepper and additional honey, if needed.

TIP: If you make this soup ahead of time, check the seasoning again before serving. The watermelon and tomatoes will release more moisture and dilute the salt, vinegar and honey.