Watermelon adds a touch of kid-friendly sweetness to gazpacho.
4 ripe tomatoes, halved and grated on a box grater
2 cups watermelon, seeded
1 large cucumber, peeled and halved
Kernels from 1 ear of corn, steamed and cooled
2 Tbsp. apple cider vinegar
1 Tbsp. sugar
1 cup ice-cold water
Salt and pepper
Snipped chives for garnish
Crisp-cooked bacon for garnish
Place the watermelon and half the cucumber in a food processor and pulse for a few seconds to make a chunky purée. Dice remaining half cucumber.
In a medium bowl, stir together vinegar and sugar to dissolve; add puréed melon and cucumber, diced cucumber, grated tomato, corn, and water; stir well. Refrigerate at least 1 hour. Stir and adjust seasoning to taste. Serve in your favorite chilled jars with strips of crispy bacon and garnished with fresh chopped chives.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.