Watermelon Gazpacho

Method

1. Combine the watermelon, cucumber, tomato, red onion, and jalapeño in a blender.
2. Add the lime juice, olive oil, vinegar, and salt.
3. Blend until smooth. Taste and adjust — more lime for brightness, more salt to bring out the watermelon's sweetness, a little more vinegar if it tastes flat.
4. Refrigerate for at least 1 hour. Cold is essential here.
5. Serve in chilled bowls. Garnish with diced cucumber, torn mint or basil, crumbled feta if using, and a drizzle of olive oil.
6. *Storage:** Refrigerate for up to 2 days. Stir before serving, as it may separate.
7. *Seasonal note:** This works best with a dense, very sweet watermelon. Knock on it at the market — a ripe one sounds hollow. The yellow patch on the bottom (the field spot) should be creamy yellow, not white. A heavy watermelon relative to its size means more water and more flavor.