Tomato and Watermelon Gazpacho (Food Network Kitchens) |
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Prep Time: 80 Minutes Cook Time: 0 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
4 medium tomatoes, preferably heirloom varieties, chopped |
4 cups diced seedless watermelon |
1 cucumber, peeled, seeded and chopped |
1 yellow bell pepper, chopped |
1 medium shallot, sliced |
1/3 cup loosely packed basil and mint, plus small leaves for topping |
kosher salt and freshly ground pepper |
1/3 cup extra-virgin olive oil, plus more for drizzling |
3 tablespoons champagne vinegar |
Directions:
1. Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.
2. Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
3. To serve, top the soup with the small herb leaves and a drizzle of olive oil.
4. Photograph by Con Poulos
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