Watermelon Gazpacho
Ingredients
- 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 and freshly ground pepper
- Thin celery slices or sticks for garnish
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