Whatever you do, don’t skimp on the hot sauce. It acts like salt to help highlight all the other flavors. Add a little at a time, stirring and tasting. You want just enough to make the gazpacho vibrant, but not enough to add much discernable heat.
4 stalks celery, roughly chopped
½ small red onion
- Seattle police officer faces firing over arrest of man carrying a golf club
- Mariners’ triple play hadn’t been seen since 1955
- 5 things you should know about Microsoft’s Windows 10
- True-crime author Ann Rule dies at age 83
- Before getting the ax, Steve Sandmeyer show was scraping by
Most Read Stories
4 cloves garlic
3 cups watermelon chunks
2 cups chopped fresh tomatoes
¼ cup red wine vinegar
¼ cup olive oil
1 tablespoon sugar
Kosher salt and ground black pepper
Sriracha (or other hot sauce)
1. In a food processor, combine the celery, onion and garlic. Pulse the processor until they are finely chopped. Add the watermelon and tomatoes, then continue pulsing just until the watermelon is nearly liquefied, about 10 to 15 pulses.
2. Add the vinegar, olive oil and sugar, then pulse several times to blend. Stir in salt and pepper. Stir in just enough Sriracha to add a tang. Serve at room temperature.
— The Associated Press