TOMATO-MELON GAZPACHO

Tomato-Melon Gazpacho image

Provided by Mark Bittman

Categories easy, weekday, soups and stews, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 tomatoes, about 1 1/2 pounds
1 3-pound cantaloupe
5 tablespoons olive oil
10 leaves basil
Salt and freshly ground black pepper
Juice of a lemon

Steps:

Core, peel and seed tomatoes; cut flesh into 1-inch chunks. Seed melon, and remove flesh from rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn heat under both to high. Add melon to one and tomatoes to the other, and cook, stirring, until they become juicy, no longer than 2 minutes.
In a blender or food processor, puree melon with tomatoes, 1 1/2 cups water and basil, along with some salt and pepper. Stir in remaining olive oil. Chill, add lemon juice to taste and adjust seasoning. Serve.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1266 milligrams, Sugar 18 grams