Tomato and Watermelon Gazpacho

Votes: 1

Photo of the dish: Con Pulos

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Tomato and watermelon gazpacho - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 medium-sized tomatoes, preferably fleshy varieties, chopped
4 cups diced seedless watermelon
1 cucumber, peeled, seeded and chopped
1 yellow bell pepper, chopped
1 medium shallot, sliced
1/3 cup basil and mint, plus small leaves for sprinkling
Coarse salt and freshly ground pepper
1/3 cup olive oil, plus more for drizzling
3 tablespoons champagne vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, Watermelon, cucumbers, sweet pepper, shallots, basil, mint, champagne vinegar

Cooking the dish according to the recipe:

Combine tomatoes, watermelon, cucumber, bell pepper, shallot, basil, and mint in a large bowl. Season with 1.5 teaspoons of salt and pepper to taste. Stir in the olive oil and vinegar.
Puree the tomato mixture in a blender, working in batches if necessary. Strain the soup through a fine-mesh sieve, breaking up the pulp with a spoon; discard the pulp and add salt to taste. Cover and refrigerate for 1 hour.