makes about 6 cups
4 large red tomatoes (3-4 cups) roughly chopped
1/2 mini watermelon (3-4 cups) watermelon chunks
juice of 2 limes
large pinch salt
1 (or just a portion) seeded habanero chili
1 small clove garlic
olive oil for garnish
Puree together in a blender until smooth. Do not overdo it with a high speed blender, as you'll want to be able to strain out any seeds. I suggest you start with just 1/4 of a habanero, and add more to taste. then sift gazpacho through a fine mesh strainer into a bowl to remove tomato and watermelon seeds. chill for at least 2 hours before serving.
Minted Cucumber-Avocado Salsa
for topping your gazpacho
1 ripe avocado
1/2 english cucumber
juice of 1 lime
1-2 tablespoons fresh mint
cut cucumber and avocado into long thin strips then dice into tiny cubes, combine in small mixing bowl. Finely chop or tear tiny bits of fresh mint into bowl. Toss with the juice of a lime.
To serve gazpacho, fill shallow bowls with a portion of gazpacho, top with several tablespoons of cucumber salsa, drizzle with a thin amount of olive oil and sprinkle with flaky sea salt. serve chilled.
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