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Tomato-Melon Gazpacho

Servings:
Serves 4 Servings
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Ingredients

  • 4 tomatoes (about 11/2 pounds), peeled and seeded
  • 2 tablespoon olive oil
  • 10 tablespoon fresh basil leaves

Preparation

Baking Directions:

1.

Cut the tomato flesh into 1-inch chunks.

Seed the melon and remove the flesh from the rind; cut it into chunks.

Put a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you have only one skillet).

Add the melon to one skillet and the tomatoes to the other and cook, stirring, until they become juicy, no longer than 2 minutes.

2.

In a blender, puree the melon, tomato, 11/2 cups water or 1 cup water plus 1/2 cup ice cubes, and the basil, along with some salt and pepper.

Chill, then add lemon juice to taste and adjust the seasoning.

Serve.

Serving Directions:

Time: 20 minutes, plus time to chill