Once, when we were in Sedona, Arizona, my brother-in-law sent us to eat at a restaurant called ChocolaTree. It was like a dream come true. We entered and then made our way through to the back of the establishment, so that we could eat on the stone patio under a very grand tree. It was a peaceful oasis, a quiet center in the midst of a busy town. The wait staff were exceedingly patient as they guided us through a menu unlike any we had ever seen before. Which is saying a lot. What good fortune to have learned about this restaurant. When you have time, check out ChocolaTree to see their remarkable menu and recipe collection.

There are any number of different kinds of gazpacho. Try this one — you will not be sorry. Summer is for watermelon.

• 8 cups sweet watermelon (diced fine)
• 1 medium cucumber flesh (peeled, seeded, diced fine)
• 1/2 red or orange bell pepper (diced fine)
• 1/4 cup fresh cilantro (chopped)
• 1/4 cup flat-leaf parsley (chopped)
• 3 Tablespoons apple cider vinegar
• 2 Tablespoons shallot (minced)
• 2 Tablespoons extra-virgin olive oil
• 3/4 teaspoon salt

Preparation

1. Mix together the watermelon, cucumber, bell pepper, basil, parsley, cilantro, vinegar, shallot, olive oil, and salt in a pitcher or bowl, and set aside.

2. Puree 3 cups of the mixture in a blender or food processor until smooth, and transfer to a large serving bowl.

3. Repeat step 2: Puree a second batch of 3 cups and add to the serving bowl.

4. Stir the remaining diced mixture into the serving bowl, and refrigerate.

5. Serve chilled (or at room temperature, if desired). Serves 5-6.