Gazpacho

• 1 small watermelon (about 3 pounds)
• 2 ripe tomatoes
• 1 minced garlic clove
• 2 tablespoons lemon juice
• salt and pepper
• adding a few ice cubes
• Fresh basil
• drizzle of olive oil

1. Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks.
2. Put them in a food processor along with 2 ripe tomatoes, chopped, 1 minced garlic clove, 2 tablespoons lemon juice, salt and pepper.
3. Pulse the mixture, adding a few ice cubes, one at a time, if necessary,to get the machine going.
4. Chill in the fridge.
5. Garnish: Fresh basil and a drizzle of olive oil.

watermelon, tomatoes, garlic, lemon juice, salt, adding, fresh basil, drizzle of olive oil

Taken from cooking.nytimes.com/recipes/1014898 (may not work)