This fresh, grilled gazpacho will cool you down on any hot summer day.

Yield: 12 servings

Ingredients:

• 1 cup Granulated Sugar

• 1 Seedless Watermelon

• 8 Plum Tomatoes

• 2 Red Onions

• 2 Seedless Cucumbers

• 2 Jalapenos

• 6 Limes

• 1 bunch Fresh Mint

• White Vinegar

• Extra Virgin Olive Oil

• Salt

• Pepper

Directions:

1. Pick and chop mint; reserve stems for simple syrup.

2. Bring 1 cup water and 1 cup sugar to a boil; remove from heat, add stems, cover and steep.

3. Peel and slice the watermelon about 1" thick. Grill, on medium heat, all but one or two slices and let caramelize a bit on both sides.

4. Grill tomatoes enough to remove the skins.

5. Slice 1 1/2 red onion and grill; well cooked but not charred.

6. Grill jalapenos; then remove skin and seed them.

7. Grill the limes enough to get them juicy.

8. Once all of this has cooled puree everything that went on the grill, except the limes, along with the garlic and chopped mint.

9. Add the juice from the limes.

10. Add a healthy splash of olive oil, simple syrup, and vinegar.

11. Add salt and pepper and adjust everything to your taste.

12. Take the remaining slice(s) of watermelon, the 1/2 red onion, and the cukes and dice them as small as you can.

13. Add your diced items to your puree, and re-season as necessary.