Watermelon,

Ingredients

Gazpacho

4 cups chopped heirloom tomato, such as Purple Cherokee etc, or your favorite variety

4 cups seedless watermelon         

2 garlic cloves 

3-4 fresh basil leaves, to taste-depending on size of leaves

2 tablespoons balsamic vinegar

2 tablespoons walnut oil

2 teaspoons sea salt

Sieve

 

Topping

1 1/2 cups seedless watermelon, small cubes

1 1/2 cups chopped heirloom tomato, such as Purple Cherokee etc, or your favorite variety

Salt

Pepper

2 basil leaves, finely chopped, plus more for garnishing

White balsamic vinegar

Sour cream

 

Tomato Gazpacho

Directions

Gazpacho

Put all ingredients in a food processor and pulse until smooth.  Sieve to remove pulp.  Should yield 4 cups of liquid. 

 

If needed pulse more equal amounts of tomato and watermelon until you yield 4 cups of liquid after sieving.

 

Topping

Place all ingredients in a medium sized bowl, season with salt and pepper, splash with balsamic vinegar, to taste and mix.  

 

Chill for 1-2 hours.  Pour puree into martini glasses, spoon in topping and dollop with sour cream.  Garnish with basil leaves.

Serves 6-8