watermelon and heirloom tomato gazpacho

Name: Watermelon and Heirloom Tomato Gazpacho
Prep time: 30 min
Cook time: 5 min
Yield: This recipe will easily yield 8 servings.
Cuisine: American
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

5 Pinches 1 Photo

Jeannie Burke

Chicago, IL

Updated on Sep 1, 2018

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.

Rate

Chef Series, Chgo Botanic Garden Gazpacho

prep time 30 Min

cook time 5 Min

method Blend

yield This recipe will easily yield 8 servings.

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 1

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