Strawberry Watermelon Gazpacho
- 2 pints strawberries
- 2 cups watermelon, pureed
- 1 large ripe tomato, diced
- 1/2 English cucumber, peeled and diced
- 20 basil leaves
- 2 tbsps extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 lime, juice
- Salt & Pepper to taste
Combine all the ingredients in a bowl and marinate overnight. Transfer the ingredients to a blender and purée until smooth. Add a splash of water if it seems thick.
Garnish with fresh strawberries and a drizzle of olive oil.
Recipe adapted from Strawberry Gazpacho-James Beard Foundation