Tomato & Watermelon Gazpacho
Serves: 6
4medium tomatoes, chopped
4cups seedless watermelon, diced
1English cucumber, peeled, seeded and chopped
1red bell pepper, chopped
1medium yellow onion, chopped
1/3cup loosely packed mint, leave small leaves for garnish
Pink Himalayan salt and ground black pepper
1/3cup olive oil
3tablespoons champagne vinegar
4cups seedless watermelon, diced
1English cucumber, peeled, seeded and chopped
1red bell pepper, chopped
1medium yellow onion, chopped
1/3cup loosely packed mint, leave small leaves for garnish
Pink Himalayan salt and ground black pepper
1/3cup olive oil
3tablespoons champagne vinegar
1.Place tomatoes, watermelon, cucumber, bell pepper, onion and mint in a large bowl. Season with salt and pepper, to taste. Stir in olive oil and vinegar. Reserve 1 cup for garnish.
2.Add mixture to blender and blend until puréed. Strain mixture through fine-mesh sieve into bowl to discard with leftover solids. Cover and refrigerate until chilled, about 1 hour. Divide among 6 serving bowls. Garnish with reserved chopped mixture, fresh mint leaf and watermelon slice, as pictured.
