1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
1 large beefsteak tomato, coarsely chopped
1 cucumber, peeled, coarsely chopped
1 jalapeño, seeds removed, sliced
2 tablespoons olive oil
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.
Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.
Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.
Place bite size watermelon pieces and cucumber pieces on top of each bowl of gazpacho.
½ cup fine bulghur (cracked wheat)
3 medium sized ripe tomatos seeded and finely chopped
1 cup finely chopped parsley
1 cup finely chopped green onions
⅓ cup fresh lemon juice
⅓ cup olive oil
¼ cup finely chopped fresh mint
Soak the bulghur in cold water to cover for 30 minutes. Drain in a sieve, lined with cloth to prevent the fine grains from falling through. Twist the cloth and wring out the remaining moisture from the bulghur. Spread bulghur on a cookie sheet and leave until fairly dry. Place bulghur in a large bowl; add the tomatoes, parsley, onions, lemon juice and salt to taste. Mix gently but thoruoughtly, using your hands. Just before serving mix in the oil and fresh mint. Correct seasoning if necessary.
James Beard’s Theory & Practice of Good Cooking