Watermelon and Tomato Gazpacho
3 medium to large tomatoes, cored
1/2 seedless watermelon with rind removed
1 red onion
1 cucumber, peeled
3 oz. red wine vinegar
2 oz. extra virgin olive oil
1 sprig of basil
Salt and pepper to taste
In batches, use a food processor to blend all ingredients to a thick consistency. It may help to use a strainer with medium-sized holes to stop any chunks or seeds from ending up in the final soup. In large mixing bowl, stir to combine all ingredients, seasoning the soup to your liking.
Beer Pairing: Paw Paw’s Peach Wheat
This recipe originally appeared in Shorelines.