Watermelon Gazpacho

I took the summer off.

A couple months ago Emma and I took a cooking class at Crate, a local cookware shop and cooking school.  The class was focused on fish and was taught by chefs from Penn Avenue Fish, a local fish shop and delicious restaurant.  They grilled three delicious fish with different marinades or glazes, all of which we got to enjoy.  They also made an excellent Watermelon Gazpacho.  I will modestly say that I make an excellent Gazpacho myself, using V-8 and tomato juice and inspired by The Moosewood Cookbook.  But I have not had too many good sweet versions, so I was pleased to discover this:

Seedless watermelon, skinned and diced
2 cucumber, peeled, seeded and diced
2 green peppers, diced
2 red peppers, diced
4 celery stalks, diced
1/2 purple onion, diced
2 c. lemon juice
3/4 c. extra virgin olive oil
1/2 c. wine vinegar
black pepper
salt
Sriracha

The ingredients here makes a lot of soup; you may want to cut it down.

Mash watermelon very well.  I failed to do that and there were a few rather too large pieces.  Add cucumber, peppers, celery and onion.  Add the lemon juice, olive oil and vinegar.  Then add salt, pepper and Sriracha to taste.  It tastes best if you can let it set for a few hours for the flavors to mix.

Also, it absorbs the liquid so in a couple days you really don't have soup, but more of a thick vegetable and watermelon mix in a little broth, which is still quite delicious.  You can really taste the lemon juice and the olive oil.  They are a perfect foil to the sweet of the watermelon juice.