I think I may have died and gone to heaven.
Not the kind of heaven where you get all your tax dollars back in a lump sum (because, all religion and politics aside, let’s face it: that would be awesome), but the kind where you’re surrounded by watermelon. How thrilled would you be if the reward for a lifetime of good deeds was towering cubes of juicy watermelon everywhere you turned for the rest of eternity? I think I would be pretty pumped. If I’m lucky, my tax dollars will be tucked in there somewhere, too.
Sigh… a girl can dream.
The main surprise here is that I even tried a new kind of gazpacho. Prior to this fabulousness, regular tomato gazpacho was the only flavor ever to grace my blender. My mistake, because I’ve been missing out big time! I was inspired to blend up this batch after enjoying a particularly delicious cup of watermelon gazpacho at a restaurant, and now I’m afraid this may turn into the Summer of Gazpacho. I mean, I can’t think of a single fruit or vegetable that wouldn’t taste delicious as part of a tomato-y chilled soup. Maybe that’s an exaggeration… I haven’t brainstormed very hard. But still, you get the picture: YUM.