Watermelon Gazpacho

1 watermelon, rind and seeds removed, coarsely chopped (reserve 1-2cups and dice smaller)

1-2 medium tomatoes, coarsely chopped

1 cucumber, peeled, coarsely chopped

1 jalapeño, seeds removed, sliced

2 Tbsp olive oil

2 Tbsp sherry vinegar or red wine vinegar

Ground fennel seed (optional)

Kosher salt and pepper

Purée watermelon, tomato, cucumber, jalapeño, oil, fennel powder and vinegar in a blender until smooth.

Once happy with consistency, fold in the diced watermelon and season with salt and pepper to taste. 

Let sit for 4 hours or enjoy the following day.

Tomato Jam (adapted from NY Times)

2 pounds good ripe tomatoes cored and coarsely chopped

½ yellow onion, minced

1 cup sugar

2 Tbsp freshly squeezed lime juice

1 Tbsp fresh grated or minced ginger

1 tsp ground cumin

¼ tsp ground cinnamon

⅛ tsp ground cloves

1 tsp salt

1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Rustic Gazpacho

6 ripe tomatoes, cut into chunks

1/2 large cucumber—peeled, halved, seeded and cut into chunks

1 green bell pepper, cut into chunks

2 garlic cloves, smashed

1 cup water

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

Salt

½ jalapeño minced (optional for a little kick)

 In a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, jalapeño, water, oil and vinegar and process until coarsely pureed. Season with salt and refrigerate until chilled. Serve with hot sauce.

Cucumber and Avocado Gazpacho

1 green pepper (chili or green bell)

2 cucumbers, peeled, halved, seeded, and cut into chunks

2 ripe avocados, cut into 1-inch chunks

1/2 bunch chopped fresh cilantro

1/2 cup extra-virgin olive oil; more for serving

1 1/2 Tbsp. lemon juice

1 large clove garlic, minced

Kosher salt and freshly ground black pepper

Roast the green pepper over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put the chile in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skin, then split open. Remove the stem, seeds, and ribs, and coarsely chop.

In a blender, combine the green pepper, cucumbers, avocados, cilantro, 1/4 cup of the oil, the lemon juice, garlic, 1 tsp. salt, 1/4 tsp. pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days.

Adjust amount of jalapeno or other spicy pepper to taste, or you can use a green bell pepper and adjust heat with your prefered hot sauce.