Another week, another bountiful haul of tomatoes from my Mom’s garden! Luckily for me, the Washington Post had an article on no-cook recipes that included an intriguing Watermelon Tomato Gazpacho recipe. Luckily for you, it was delicious enough to share.
The ingredients are simple:
2 cups chopped tomatoes
2 cups diced seedless watermelon
1 scant cup diced Vidalia onion*
16 fresh basil leaves, finely chopped (I can’t believe Mom had these for me too!)
1 small clove garlic, finely chopped
1 Tbsp red wine vinegar*
1 tsp olive oil*
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
*These are my variations to the Washington Post recipe.
Add everything to a food processor and blend until smooth.
Chill for 1 hour before serving.
Garnish with your choice of toppings:
avocado, diced red onion, feta cheese, toasted croutons.
Note: If you offer a taste of this watermelon tomato gazpacho recipe to your husband in a pretty glass, and he sees the watermelon remnants on the kitchen counter, make sure he knows it’s not a watermelon smoothie, or he might spit it out!