Tomato Watermelon Gazpacho
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Recipe from Homegrown: Illustrated Bites from Your Garden to Your Table
Ingredients
- 1 cup (185 g) peeled and seeded tomatoes
- 5 cups (760 g) cubed watermelon, seeds removed
- 1 yellow bell pepper, roughly chopped
- 1 medium cucumber, peeled and roughly chopped
- 1 clove garlic, minced
- 2 tablespoons minced red onion
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1/3 cup (75 ml) olive oil
Instructions
- 1
Combine the tomatoes, watermelon, bell pepper, cucumber, garlic, and onion in a large bowl.
- 2
Use an immersion blender to puree until mostly smooth.
- 3
Add the salt, black pepper, vinegar, and basil and continue to puree.
- 4
Slowly add the oil in a steady stream while the blender is running.
- 5
Cover and chill. Serve cold.
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