Chilled Watermelon Soup PICTURE: JOHN KARSTEN MORAN
Gazpacho is the perfect summer drink (and meal).  Originating from the Andalusia region of Spain, gazpacho is a soup made of raw, blended vegetables (and sometimes fruit) and served cold. Not only is it filling, but it quenches your thirst. It's an all in one cold soup and it's ideal for the summer.

Chilled Watermelon Soup (Serves 4-6)

7 cups diced watermelon, cut into 2,5cm cubes
Salt and pepper
Pinch of cayenne
1 tablespoon red wine vinegar or sherry vinegar
4 tablespoons fresh lime juice, plus lime wedges for serving
2 cups diced honeydew melon or cantaloupe, cut into 2,5cm cubes
2 cups diced cucumber, cut into 2,5cm cubes
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Handful of small basil leaves
Handful of small mint leaves
Pinch of crushed red pepper (optional)
Pinch of flaky salt (optional)

Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. 
Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. T
oss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. 
Divide mixture evenly into chilled soup bowls.
Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. 
Add a sprinkle of crushed red pepper and flaky salt if desired. 
Pass lime wedges separately.

Recipe by David Tanis

The New York Times