Watermelon and Heirloom Tomato Gazpacho

1
Jeannie Burke

By
@JeannieBs

The chef made this on a very steamy hot day at the Botanic Garden. It was so delicious. He topped it with a dab of lemon oil and skewered leftover fruit.

Rating:

☆☆☆☆☆ 0 votes

Serves:
This recipe will easily yield 8 servings.
Prep:
30 Min
Cook:
5 Min
Method:
Blend

Ingredients

  • 450g
    hierloom tomatoes
  • 200 g
    strawberries, fresh
  • 700 g
    watermelon, chopped
  • 300 g
    cucumber, deseeded, chopped
  • 50 g
    red onion, sliced
  • 20 g
    ginger, sliced
  • 12 g
    fresno or red finger chili, chopped
  • 60 g
    white balsamic vinegar
  • 40 g
    lime juice
  • 25 g
    honey
  • 100 g
    red pepper chopped
  • 20 g
    olive oil
  • 75 g
    dry bread
  • 1 sprig
    fresh mint
  • s& p
    to taste

How to Make Watermelon and Heirloom Tomato Gazpacho

Step-by-Step

  1. In two batches, put all ingredients in blender and puree. Use remaining pieces for garnish. Top with lemon oil.

Printable Recipe Card

About Watermelon and Heirloom Tomato Gazpacho

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Low Fat Dairy Free




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