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
1 1/2 cups seedless watermelon, small cubes
1 1/2 cups chopped heirloom tomato, such as Purple Cherokee etc, or your favorite variety
2 basil leaves, finely chopped, plus more for garnishing
White balsamic vinegar
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.
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.