Chill out with cold soup.
4-6 medium, ripe red tomatoes
4 cups diced, seeded watermelon
1 piece stale, crusty bread cut into chunks or 4 TBS breadcrumbs (divided in half)
1 medium cucumber peeled, seeded and roughly chopped
1 green pepper seeded and roughly chopped
1 red pepper seeded and roughly chopped
1 small red onion, peeled and roughly chopped
2 cloves garlic, roughly chopped
1 TBS Cumin Garlic Preserved Meyer Lemon Paste (replace with the Bay Leaf Black Pepper paste if cumin's not your thing)
3/4 cup good olive oil
Sherry vinegar to taste
Kosher salt and freshly ground pepper to taste
Add the fruit, vegetables, preserved lemon paste, stale bread (or half the bread crumbs) to a food processor or blender.
Blend until smooth, about 2 minutes. The bread gives the soup a creamy texture, so if using bread crumbs, taste it now, and add the remaining 1-2 TBS for more heft. Resume blending, drizzling in olive oil and a splash of sherry vinegar, until smooth.
Allow to chill in the fridge overnight for the flavors to meld.
Taste before adding any salt and pepper, and any additional vinegar and preserved Meyer lemon. Garnish with more cucumber, avocado, chilis, you name it.
Gazpacho keeps in the fridge up to five days.