by Anouk Booneman
(Adapted from Ottolenghi)
We have a small window left to enjoy those big, juicy summer tomatoes, that grow abundantly in our area. There is no substitute for the real deal, and I rarely purchase them out of season. So get a lot of them (they have a low glycemic index and are high in vitamin C,K and potassium) and enjoy them salads, as is, on sandwiches, tomato soups or gazpachos. Gazpachos are typical for high summer, but I will enjoy this recipe inspired by Ottolenghi as long as I have tomatoes. I guarantee that we will have a few summery days ahead before winter.
Tomato and watermelon gazpacho
About 1 # ripe tomatoes, peeled (if wanted, I keep the skin on)and roughly chopped.
5 cloves garlic, peeled and roughly chopped
1 small onion
1 # watermelon flesh (seeds removed)
6 celery stalks, whole. Roughly chop and leave the leaves on
1 cup tomato juice
2 TBSP red wine vinegar