Tomato and Watermelon Gazpacho

Name: Tomato and Watermelon Gazpacho
Prep time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
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

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Level: Easy
Total: 1 hr 20 min

Prep: 1 hr 20 min

Yield: 6 servings

Nutrition Info

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

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

Courtesy of Food Network Magazine

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