Of course, gazpacho is a natural choice in the hot summer months, cool veggie-packed, and takes full advantage of fresh of farmer’s markets seasonal produce at their peak. Below is Yotam Ottolenghi’s recipe (with watermelon )which I loosely followed basically taking a portion of the veggies and blended as per the instructions, leaving the other portion for the chunkiness that I prefer in my gazpacho and skipped the croutons topping with a bit of fresh guacamole and a lime wedge…keep in mind that gazpacho is excellent with two of my favorite additions no matter what version you make, fresh crab meat and/or grilled shrimp. You can pretty much add your preferred veggies, but be sure to chill thoroughly before serving.
Our local Bogue melons are in season and just fabulous!
Serve with a side of fresh rustic bread and perhaps a small platter of manchego cheese and serrano ham or antipasto for a nice light dinner. 
https://ottolenghi.co.uk/tomato-and-watermelon-gazpacho-shop
