Tomato-Melon Gazpacho
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tomatoes, about 1½ pounds
- 13-pound cantaloupe
- 5tablespoons olive oil
- 10leaves basil
- Salt and freshly ground black pepper
- Juice of a lemon
Nutritional analysis per serving (4 servings)
247 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 3 grams protein; 1281 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
In a blender or food processor, puree melon with tomatoes, 1½ 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.
Private Notes
Comments
Good but a tad bland so added extra basil, some sauteed red bellpepper and shallot. That really helped add sone flavor!
Read comments and made adjustments accordingly. Sautéed a red pepper and a shallot, put them in the blender, then turned the heat up and cooked the melon and tomato per the recipe. Blended with rose vinegar (no lemon on hand). It was still a bit bland so I added some hot smoked paprika, just a half tsp or so; but it really elevated the flavor by contrasting with the sweetness. I did not add any water, my fruit was juicy enough without it. It was a big hit!
After reading the comments, I combined and halved my ingredients so as to ensure uniformity, then prepared the recipe both with cooked and uncooked tomatoes and melon. The cooked version was creamy and complex, the raw was comparatively grainy and had a sharp, one-dimensional flavor of mostly tomato. Two minutes in the skillet was well worth the effort.
I agree with Amy, I don't see the need to cook anything. I made it raw and it was wonderful. A dash of your favorite vinegar helps.
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