Tomato And Watermelon Gazpacho
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
50
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl
2
Season with 1 1/2 teaspoons salt, and pepper to taste
3
Stir in the olive oil and vinegar
4
Puree the tomato mixture in a blender, in batches if necessary
5
Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper
6
Cover and refrigerate until chilled, about 1 hour
7
To serve, top the soup with the small herb leaves and a drizzle of olive oil
8
Photograph by Con Poulos