Recipe courtesy of Food Network Kitchen
Tomato and Watermelon Gazpacho
Total:
1 hr 20 min
Active:
1 hr 20 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 20 min
Active:
1 hr 20 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

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.

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.

To serve, top the soup with the small herb leaves and a drizzle of olive oil.

Photograph by Con Poulos

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