Divine Dinner Party says:
Gazpacho is NOT supposed to be chunky. So if you’re looking for the kind of gazpacho that is more like salsa than anything else, you won’t find in here. In Spain, gazpacho … has an ultra silky texture, and its flavor is all about freshness. When you do gazpacho right, you don’t need chucks of pepper or onion for flavor.
This is my favorite watermelon gazpacho recipe, or gazpacho de sandia. It’s translated from my Spanish mother in law’s recipe, and is the most perfect refreshing summer food. Also, keep in mind that the Spanish are not shy with the salt … add it to taste. And the amount of sugar needed depends on the sweetness of your tomatoes and watermelon. I generally add just a small pinch. The gazpacho is smoother and nicer if you peel your tomatoes first. If that sounds like a pain to you, you can skip it (I do). It’s still delicious.
2 lbs. ripe tomatoes (on the vine or pear tomatoes are best), chunked
1 med. white onion, coarsely chopped
1 green bell pepper, coarsely chopped
1/2 med. cucumber, peeled, chopped
1 clove garlic, halved
1/2 lb. seedless watermelon
A baseball-sized piece of stale French bread, broken into pieces
1/2 tsp. paprika
salt, to taste
granulated sugar, to taste
1/4 C. good quality extra-virgin olive oil
2 tbsp. red wine vinegar
1. Cut all of your fruit and veggies as directed above. Combine veggies, garlic, watermelon, bread, and paprika. Stir. Add salt, sugar, and pepper to taste. Add olive oil and vinegar.
2. Blend mixture until smooth. If you don’t have a large bowl and a stick blender, you’ll have to work in batches. It’s a pain but it’s worth it.
3. Test for seasoning and add more if needed.
4. Strain through a wire mesh strainer (if desired).
5. Serve with a drizzle of olive oil over top, or sprinkle with a mixture minced watermelon, onion, mint, and tomato.
Annulla Cooks 
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