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  • 2 cups seedless watermelon
  • 2 pounds peeled ripe tomatoes or one 32-ounce can San Marzano tomatoes
  • 1/2 seedless cucumber, peeled and coarsely chopped
  • 1/2 medium red onion, coarsely chopped
  • 1 small red bell pepper, seeded and coarsely chopped
  • 1 fresno chili, chopped
  • 1 tablespoon hot sauce
  • Juice of 1 lime
  • 2 tablespoons aged balsamic vinegar
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1/4 cup flat-leaf parsley
  • Salt and pepper
  • Grilled shrimp, for dipping (optional)


Serves: 4 to 6 servings


Combine all ingredients in the bowl of a food processor. Process in batches until fairly smooth; chill and serve.

To turn into a summer meal, serve with grilled shrimp for dipping, if desired.