Flavorful watermelon gazpacho hits the spot when it's hot

The counter is covered with homegrown tomatoes and peppers and garlic. A friend's cucumbers and bell peppers are there, too.  And then there's the perfect mini watermelon -- heavy for its size, and bearing the creamy spot that indicates it ripened on the ground.

It's time to put all this lovely summer produce to work. But no cooking, please -- it's too hot. 

Gazpacho recipe to the rescue! Chopping and chilling are involved, but the only potential heat is in the chile pepper you choose.

This recipe is adapted from thekitchn.com, and it's unusually chunky but very flavorful. It definitely will make a dent in that summer produce collection.

(Note: If you'd rather have smooth gazpacho, whirr the chunky ingredients in the blender, too, not just the first group. Chill as instructed.)

Watermelon gazpacho

Serves 6 to 8 as a side, more for an appetizer

Ingredients:

The smooth mixture:

3 cups seedless watermelon chunks

2 ripe red medium tomatoes or 10 ounces cherry tomatoes

2 tablespoons fresh lime juice

1 clove garlic, minced

1/2 mild-to-medium chile pepper, such as a jalapeño, garden salsa or Jimmy Nardello, finely chopped, seeds removed if desired

1 tablespoon sherry vinegar (champagne vinegar or red wine vinegar can substitute)

1 teaspoon kosher salt

1/4 teaspoon granulated sugar

The chunky mixture:

1 cup finely diced watermelon

1 finely diced medium tomato or 6 ounces cherry tomatoes

1 cup finely chopped Armenian cucumber or peeled English cucumber

1/2 red or orange bell pepper, finely chopped

1/2 red onion, finely chopped

1/2 mild-to-medium chile pepper (the other half of the jalapeño, for instance), minced

2 tablespoons chopped mint leaves or cilantro

1/4 teaspoon kosher salt

To finish:

3 tablespoons extra virgin olive oil

Lime juice, plus wedges of lime for garnish

Sprigs of mint or cilantro for garnish, optional

Instructions:

Place all the ingredients for the smooth mixture in a blender and whirr until smooth. Pour mixture into a bowl or large measuring cup, cover and refrigerate while putting together the chunky mixture.

In a medium bowl, stir together the ingredients for the chunky mixture. Remove about 3/4 cup of the mixture to a small bowl. Cover and refrigerate for garnish.

Remove the smooth mixture from the refrigerator and whisk in the olive oil until thoroughly combined. Stir in the remaining chunky mixture. Taste and adjust seasoning with black pepper and lime juice.

Chill the gazpacho for 2-1/2 to 3 hours, or overnight.

Before serving, give the gazpacho another stir. Taste again and adjust seasoning.

Serve gazpacho in chilled bowls or glasses, garnished with mint sprigs and lime wedges if desired. Pass the bowl of reserved chunky mix for additional garnish.