serves 6-8
Watermelon adds a touch of kid-friendly sweetness to gazpacho.

4 ripe tomatoes, halved and grated on a box grater
2 cups watermelon, seeded
1 large cucumber, peeled and halved
Kernels from 1 ear of corn, steamed and cooled
2 Tbsp. apple cider vinegar
1 Tbsp. sugar
1 cup ice-cold water
Salt and pepper
Snipped chives for garnish
Crisp-cooked bacon for garnish

Place the watermelon and half the cucumber in a food processor and pulse for a few seconds to make a chunky purée. Dice remaining half cucumber.

In a medium bowl, stir together vinegar and sugar to dissolve; add puréed melon and cucumber, diced cucumber, grated tomato, corn, and water; stir well. Refrigerate at least 1 hour. Stir and adjust seasoning to taste. Serve in your favorite chilled jars with strips of crispy bacon and garnished with fresh chopped chives.