Watermelon-Tomato Gazpacho

Name: Watermelon-Tomato Gazpacho
Ingredients: 6 cup roughly chopped seedless watermelon; 3 cup roughly chopped tomatoes; 1 shallot, chopped roughly; 2 tablespoon olive oil; 2 tablespoon sherry vinegar; 1/4 cup roughly chopped cilantro; 1 teaspoon salt; 1/4 teaspoon black pepper

Whole Foods Market|Aug. 1, 2013 3:02 pm EST

3 (1 ratings)

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This soup is sweet and savory; it's the perfect cold meal for a summer evening. Make sure to serve it well chilled.

Servings

4

Ingredients

6 cup roughly chopped seedless watermelon
3 cup roughly chopped tomatoes
1 shallot, chopped roughly
2 tablespoon olive oil
2 tablespoon sherry vinegar
1/4 cup roughly chopped cilantro
1 teaspoon salt
1/4 teaspoon black pepper

Directions

Put 5 ½ cups of the watermelon, 2 ½ cups of the tomatoes, shallot, oil, vinegar, 2 tablespoons of the cilantro, salt, and pepper into a blender and purée until smooth. Transfer the purée to a fine-meshed strainer set over a large bowl and strain the purée, pressing as much through as possible. Discard the solids. Cover and chill for at least 1 hour.
Finely chop the remaining watermelon, tomatoes, and cilantro and toss together in a bowl. Pour the chilled soup into bowls or glasses and top with the watermelon-tomato mixture.