Prep 15 mins
Cook 2 hrs
This is a simple, quick take on the perennial Spanish favorite -- gazpacho. It's reminiscent of a gazpacho I had at a Central Park food cart last summer and I love it because it doesn't contain cucumbers! (Am I weird? I don't really care for them.) It's a snap to make and is a great way to use up tomatoes that are borderline overripe. If at all possible, use the freshest homegrown tomatoes and a juicy watermelon. This recipe came from a local Spanish-language magazine called Ñ. I've translated it, made it twice now, and found that I wouldn't change a thing.
- 21 ounces tomatoes
- 17 1⁄2 ounces watermelon
- 1 ounce yellow onion
- 1 1⁄2 ounces green peppers
- 1 garlic clove, with inner germ removed
- 1 tablespoon olive oil
- 1 -2 tablespoon white vinegar, to taste
- 2⁄3 tablespoon salt
- 1. Cut tomatoes and watermelon into medium-sized chunks, removing as many seeds as possible.
- 2. In a food processor or blender, puree the tomatoes, adding the garlic, onion, and pepper until well blended. Depending on the strength of your processor, you may need to strain the mixture through a colander to remove any large tomato skins.
- 3. Add the watermelon, salt, oil and vinegar to the mixture and puree well until uniform. Add more salt or vinegar to taste.
- 4. Refrigerate at least 2 hours. Stir before serving or else the mixture does tend to separate.