Watermelon and Peach Gazpacho

Adding summer fruit like watermelon and peaches (or nectarines) to a classic tomato gazpacho works surprisingly well. The sweet and piquant flavors play off of one another in this palate-pleaser. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas.

Serves: 6

The base:

2 cups coarsely chopped ripe tomatoes
2 cup coarsely chopped pitted watermelon
1/2 medium red bell pepper
2/3 large cucumber, peeled and cut into chunks
2 scallions, green parts only, cut into several pieces
Handful of cilantro or parsley sprigs

To finish the soup:

1/3 large cucumber, peeled and finely diced
1 cup halved cherry or grape tomatoes (red and/or yellow)
2 cups finely diced pitted watermelon
2 medium ripe peaches or nectarines
Juice of 1/2 to 1 lemon or lime, to taste
1 small fresh hot chili (serrano, jalapeño, or the like),
seeded and minced, or dried hot red pepper flake to taste
Salt and freshly ground pepper to taste
Fresh thyme sprigs or other fresh herb for garnish, optional

Place the first six (base) ingredients in a food processor. Puree until fairly smooth.

Transfer the puree to a serving container. Add the remaining ingredients and stir together. Cover and refrigerate for at least an hour before serving. Garnish each serving with thyme or other fresh herbs, if desired.