Tomato and Watermelon Gazpacho

1. 1

   Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl.

2. 2

   Season with 1 1/2 teaspoons salt, and pepper to taste.

3. 3

   Stir in the olive oil and vinegar.

4. 4

   Puree the tomato mixture in a blender, in batches if necessary.

5. 5

   Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper.

6. 6

   Cover and refrigerate until chilled, about 1 hour.

7. 7

   To serve, top the soup with the small herb leaves and a drizzle of olive oil.

8. 8

   Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.

No additional tips available.