Secret's Out: Gazpacho With a Twist

This time of year, as the sun blazes down on us and the humidity rises, the fruits and vegetables all over New Jersey are basking in all this summer heat and growing to juicy perfection.  With the season as fleeting as a summer vacation, this is the perfect time to go to the farmers market or pull over at a road-side stand for some fresh Jersey produce.  What could be better than tossing all that local goodness in the food processor for the quintessential summer cold soup: gazpacho.

Gazpacho, a cold tomato-based soup has been around for hundreds of years.  Originating in Spain and Latin America, it was quick to prepare and a veritable way to cool off in the heat of the day.  Today, there are loads of variations and its fun (for me!) to add ingredients that compliment the assertive flavors of the tomatoes, cucumbers, peppers and onions.  Watermelon is a perfect foil, with a punch of refreshing flavor yet not too sweet or pronounced.  In fact, no one will know your secret ingredient, yet they'll detect that extra layer of flavor.  The ingredient of watermelon is yours to savor or to share, but the freshness of Jersey produce, really no secret at all, is the bona fide superstar. 

Gazpacho with Watermelon

Serves 6-8

Prep time: 15 minutes (peeling, coring and cutting)

2 pounds New Jersey tomatoes,  chopped

1 medium cucumber, peeled, seeded and chopped

1 small red pepper, seeded and chopped

1 small red onion, chopped

1 cup seedless watermelon, cubed

2 tablespoons red wine vinegar

2 tablespoons seasoned rice vinegar

Salt and pepper

In a food processor, pulse tomatoes, cucumber, red pepper, onion, watermelon and both vinegars.  Season to taste with salt and pepper.

Summit Patch food columnist, Amy Currie, a mother of three and teacher at the   Kings Cooking Studio in Short Hills, is the author of Memoirs of a Home Cook, Every Great Recipe Has a Story and her latest cookbook, Secrets of a Home Cook. You can e-mail her at summitpatchdish@gmail.com. Check back every Thursday for the latest installment of Summit Dish.