Watermelon Gazpacho

• 4 cups cubed seedless watermelon, about 1 1/4 pounds
• 1 pound ripe tomatoes, quartered or cut into sixths
• 2 to 3 tablespoons fresh lemon juice, to taste
• 2 tablespoons extra virgin olive oil
• Generous 1/2 cup chopped celery (2 ounces)
• Salt
• Freshly ground pepper
• Thin celery slices or sticks for garnish

1. Working in batches, puree all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth.
2. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor.
3. Transfer to a bowl, and chill for several hours.
4. Taste and adjust seasonings.
5. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.

seedless watermelon, tomatoes, lemon juice, extra virgin olive oil, generous, salt, freshly ground pepper, celery

Taken from cooking.nytimes.com/recipes/1013751 (may not work)