Watermelon Gazpacho

Here's a recipe Julie tried and loved, and wants to share with the rest of you. The recipe is in the book Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia...

Watermelon Gazpacho
Serves 4

• 6 cups coarsely chopped watermelon
• 5 ripe tomatoes, cored and quartered
• 1 rounded tablespoon sweet smoked paprika
• 1 clove garlic, smashed
• 1/2 cup whole toasted almonds
• 3 tablespoons balsamic vinegar
• 1 teaspoon chipotle sauce
• salt
• 1/4 sweet white or red onion, finely diced
• 1 cucumber, seeded and diced

Blend 2 cups of the watermelon in blender until liquid. Add the rest of the watermelon, the tomatoes, paprika, garlic almonds, balsamic vinegar, and chipotle sauce and blend until smooth. Transfer the soup to a bowl and taste and season with salt.

Chill for an hour before serving. Garnish with a spoonful of the onion and cucumber dice.