Tomato-Melon Gazpacho

1. 1

   Core, peel and seed tomatoes; cut flesh into 1-inch chunks.

2. 2

   Seed melon, and remove flesh from rind; cut into chunks.

3. 3

   Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn heat under both to high.

4. 4

   Add melon to one and tomatoes to the other, and cook, stirring, until they become juicy, no longer than 2 minutes.

5. 5

   In a blender or food processor, puree melon with tomatoes, 1 1/2 cups water and basil, along with some salt and pepper.

6. 6

   Stir in remaining olive oil.

7. 7

   Chill, add lemon juice to taste and adjust seasoning.

8. 8

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.