Best Tomato Melon Gazpacho Recipes

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

TOMATO-MELON GAZPACHO

Tomato-Melon Gazpacho image

I like gazpacho, but the ultimate minimalist version-take a few tomatoes, a red pepper, some onion, oil, and vinegar, and whiz it in a blender-doesn't always cut it for me. When I confessed this to my friend and sometime co-author Jean-Georges Vongerichten, he suggested I abandon tradition entirely and combine tomatoes with another fruit of the season: cantaloupe. These, combined with basil and lemon-in place of vinegar-produce the mildest, most delicious, creamiest gazpacho I've ever tasted. Make sure to use ripe cantaloupe and tomato at the height of the summer for the best results.

Yield makes 4 servings

Number Of Ingredients 6

Ingredients

4 tomatoes (about 1 1/2 pounds), peeled and seeded
One 3-pound cantaloupe
2 tablespoons olive oil
10 fresh basil leaves
Salt and freshly ground black pepper
Juice of 1 lemon

Steps:

Cut the tomato flesh into 1-inch chunks. Seed the melon and remove the flesh from the rind; cut it into chunks. Put a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you have only one skillet). Add the melon to one skillet and the tomatoes to the other and cook, stirring, until they become juicy, no longer than 2 minutes.
In a blender, puree the melon, tomato, 1 1/2 cups water or 1 cup water plus 1/2 cup ice cubes, and the basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust the seasoning. Serve.