Democracy Dies in Darkness
Watermelon-Tomato Gazpacho
Watermelon, tomato and fresh basil are blended together to create a bright, light gazpacho that will cool you down on a hot summer day.
Storage: Refrigerate in an airtight container for up to 4 days.
Ingredients
measuring cup
Servings: 4 (makes 4 cups)
For the gazpacho
- 2 cups (1 pound) chopped, seeded watermelon
- 2 cups (14 ounces) chopped tomatoes
- 16 basil leaves, finely chopped, plus 4 leaves, for garnish
- 2 teaspoons finely chopped garlic scapes (may substitute 2 cloves garlic, minced)
- 1 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
For the topping (optional)
- Flesh of 1 firm yet ripe avocado, chopped
- 1/2 cup finely chopped red onion
- 1/2 cup crumbled feta cheese
- 1 tablespoon garlic-flavored olive oil (may substitute regular olive oil)
- 1 tablespoon good-quality balsamic vinegar
Directions
Time Icon
Total: 20 mins
Step 1
Make the gazpacho: In a blender, combine the watermelon, tomatoes, basil, garlic scapes, salt and pepper and puree until smooth.
Step 2
Make the optional topping: In a medium bowl, combine the avocado, onion, feta, oil and vinegar, stirring gently so as not to mash the avocado.
Step 3
Divide the gazpacho among individual bowls; tear the remaining 4 basil leaves, letting the pieces fall onto each portion, or place even scoops of the topping, if using, at the center of each portion. Serve right away.
