Summer heat: Watermelon Jalapeño Gazpacho

I ate this in Colombia on a hot night. It was actually more like drinking it. Since then, I've made it twice: only when the weather is hot enough. I cannot stress enough the importance of using seedless watermelon, and of not using too much onion or garlic. It's a beautiful color as well as a delicious and unusual taste.

Seedless watermelon, cut into blender-sized chunks
a peeled cucumber
a little bit of onion and garlic
lots of jalapenos
lemon
salt
Cilantro, extra jalapeno, and maybe avocado for garnish


Blend watermelon, cucumber, onion and garlic to taste (not too much), and jalapeños until smooth. Add lemon and salt. It should be sweet and hot as you can stand it. Salt the rim and serve in shot glasses with a lot of diced jalapeño and a little cilantro on top.

NOTE: This is not a meal. It's not even an appetizer. It will not fill you up at all, but if it's hot and the flavors are right it is so satisfying. It's fun to make with friends because some of them won't like it so it'll be a funny memory.