Tomato-Melon Gazpacho
Ingredients
- 4 tomatoes , about 1 1/2 pounds
- 1 3- pound melon
- 2 tablespoons olive oil
- 1 1/2 cups water , or 1 cup water and 1/2 cup ice cubes
- 10 leaves basil
- Salt and freshly ground black pepper
- Juice of a lemon
Instructions
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Core, peel, and seed the tomatoes; cut the flesh into 1-inch chunks. Seed the melon, and remove the flesh from the rind; cut into chunks. Place 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 prefer).
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Add the melon to one and the tomatoes to the other and cook, stirring, until the become juicy, no longer than 2 minutes.
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Blend together the melon, tomato, water, and basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust seasoning.
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