Tomato-Melon Gazpacho

1. 1

   Cut the tomato flesh into 1-inch chunks.

2. 2

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

3. 3

   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).

4. 4

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

5. 5

   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.

6. 6

   Chill, then add lemon juice to taste and adjust the seasoning.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.