2 1/2 pounds, ripe Cherokee tomatoes, or your favorite variety, chopped
1 1/2 pounds seedless watermelon, chopped
2 large garlic cloves, minced
Zest of 1 medium sized lime
1 tablespoon lime juice
2 tablespoons white balsamic vinegar
3 tablespoons walnut oil
2.5 teaspoons salt
1/4 teaspoon white pepper
1 1/2 pounds seedless watermelon, cubed
1 1/2 pounds tomatoes, cubed
White balsamic vinegar
Fresh basil or cilantro
Run the tomatoes and watermelon, separately through a food mill, using the disc with smallest holes, into two separate bowls and measure out 2 cups of each.
Dissolve the balsamic vinegar and salt in a medium sized mixing bowl, add the juices/pulp and remaining ingredients, then whisk.
Add the cubed tomatoes and watermelon to a medium sized mixing bowl, season with salt & pepper, drizzle on balsamic vinegar and walnut oil, to taste, then toss. Chill, then add the gazpacho base and topping into two separate serving bowls and serve with martini glasses and small spoons.
Pour juices into martini glasses, spoon in topping, dollop with sour cream and finish with fresh basil, and lime wedges. Serves 6-8