Tomato-melon gazpacho

Name: Tomato-melon gazpacho
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: 4 tomatoes (about 1½ pounds), cored, peeled, seeded, and cut into 1-inch chunks; 5 tablespoons extra-virgin olive oil; One 3-pound cantaloupe; 10 leaves basil; 1½ cups water, or 1 cup water and ½ cup ice cubes; 1½ cups water, or 1 cup water and ½ cup ice cubes; 1½ cups water, or 1 cup water and ½ cup ice cubes; Juice of 1 lemon, or to taste; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

We love this dish, which is smooth and creamy, with just enough acidity to make it sing. To turn it into a meal, grill some shrimp and serve them in or alongside the soup.

Ingredients

One 3-pound cantaloupe
5 tablespoons extra-virgin olive oil

Gluten-free
Soup
Vegan

Method

Halve and seed the melon. Remove the flesh from the rind; cut into chunks. Place 1 tablespoon of the 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 prefer). Add the melon to one and the tomatoes to the other and cook, stirring, until they both become juicy, no longer than 2 minutes.
Put th