One Great . . . summery gazpacho

From what I saw Saturday morning, farmers' market season is in full swing. Corn isn't quite up yet, but everything else that makes summer worth waiting for was on hand, from cantaloupe to zucchini.

It's the perfect time to try a recipe I spotted recently in the magazine Vegetarian Times from blogger and author Tess Masters of "The Blender Girl" (Ten Speed, 2014). I love tomato-based gazpacho and will certainly make that soon. But Masters' version uses a base of watermelon, for mix that ends up with a complex flavor, sweet, spicy and salty.

With the hot days coming up this week, I know what I'll be packing for lunch at my desk.

Watermelon Gazpacho 

From "The Blender Girl" by Tess Masters.

4 cups roughly chopped seedless watermelon, plus 6 cups diced
2 cups seeded, diced tomatoes
1 cup peeled, seeded and diced cucumber (1 large or 2 smaller ones)
1/2 cup diced bell pepper
1 teaspoon grated lime zest
3 tablespoons lime juice (about 2 limes)
3 tablespoons chopped basil
3 tablespoons chopped mint
2 tablespoons diced red onion
2 teaspoons minced fresh ginger
1/2 teaspoon minced green chile, such as serrano
Salt and pepper to taste

PUREE 4 cups chopped watermelon in blender for 30 to 60 seconds, until liquified. Pour into a serving bowl or large resealable bowl. Stir in the 6 cups diced watermelon and all the remaining ingredients.

COVER and chill at least 3 hours but preferably 12 to 24 hours to allow flavors to develop. Adjusting seasonings before serving.

PER 1-CUP SERVING: 74 calories;  2g protein; 18g carbohydrate; less than 1 gram fat; 0mg cholesterol; 6mg sodium; 2g fiber; 14g sugars.

YIELD: 8 servings.