The day before my junior year at Ole Miss, I met a girl named Casey through some mutual friends. It was as if fate stepped in and handed me a best friend on a perfect little platter. We were inseparable for the entire year, partners in crime if you will; before she decided to move home for family reasons.

Even though we only lived in the same city for one year, the following years did not waver our friendship. I graduated and moved to Houston and she was in Atlanta. I moved to Nashville and she moved to Denver. I stayed in Nashville and she moved back to Atlanta. I stayed in Nashville and she moved to Louisville. I moved to Austin and she stayed in Louisville. I stayed in Austin and she moved to Houston. Then I moved to Houston!

Did you follow that?

We were finally back in the same city after traveling around for years.

However, this past Sunday my P.I.C., Casey, left Houston and moved back to Denver.

Not before we had one more Tex-Mex feast, don’t worry.

When she arrived in Denver she sent me a text saying “It’s 72 degrees in Colorado right now!”

to which I replied “That sounds miserable! It’s a glorious 102 here today.”

and in celebrating the glorious 102 degrees that Houston continues to bless us with I decided to make some cold watermelon gazpacho.

Colorado may have beautiful mountains, crisp skies and Casey.

But Houston has heat, humidity and ME!

Well and now this soup, but that’s not really a thing considering I ate it and now it’s gone.

Just… oh whatever.

For all you Texas folks, this one’s for you!

And Casey, this is for you too!

Ingredients: Makes about 4-6 servings

6 cups seeded and cubed watermelon

1 large cucumber peeled and seeded

3 roma tomatoes: blanched, shocked and peeled

1/4 cup freshly squeezed lime juice

3 Tablespoons olive oil

Salt and pepper

Siracha to garnish

Avocado to garnish

Mozarella cheese to garnish.

Recipe:

Bring a small saucepan of water to a boil. Using the tip of a knife, make two shallow 1 inch cuts through skin at bottom of tomato, forming an X. Blanch in water just until the skin at the X begins to lift, 40-60 seconds. Transfer to a small bowl of ice water; let cool until cold, about 5 minutes. Peel and halve tomato. Scoop out and discard seeds.

Meanwhile dice up the watermelon and peel and seed the cucumber.

In a mixing bowl add the tomato, watermelon, cucumber, lime juice, olive oil and a pinch of salt and pepper. Puree with an immersion blender until mixed well. (You can also use a blender.)

Chill in the fridge until ready to serve. Garnish with a little siracha, avocado and mozzarella cheese.