Doesn’t it always feel like it’s just getting good when September rolls in? The farmers markets are bursting with produce, there’s the unmistakable vibe of relaxation still lingering in the air, and the weather can only be described as perfect. It’s a magical, golden time here in the beautiful Pacific Northwest. The past few years, I’ve made it my goal to try to be more present in this sweet stage.
One of the best ways to enjoy the end of summer is to grab all the amazing produce at the market and make something fresh — like this go-to gazpacho. I love this refreshing cold soup, especially for summer parties. I like to serve it in small glass jars or shot glasses for an easy and beautiful presentation. It’s great paired with toasted sourdough, gluten-free bread, grilled shrimp, grilled fish, grilled corn, and avocado.
1 three-pound seedless watermelon or 5 cups, cubed
1 small cucumber, peeled, seeded, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño pepper, seeded, minced
3 pale-green inner celery stalks, diced
½ small red onion, diced
½ cup fresh mint, finely chopped
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
Sea salt and pepper to taste
Add all ingredients to a blender. Blend to your desired consistency, and serve chilled. Top with extra chopped mint if desired. Makes approximately 10 servings.