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Tomato and Watermelon Gazpacho

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Course Appetizers
Recipe Theme July: Tomatoes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups eggs, whites and yolks separated
  • 1 cup milk, approximately
  • 1/2 cup sauce as desired
  • 1/2 cup chopped red bell pepper
  • 1 clove garlic
  • 3 tablespoons tagliatelle
  • 1/2 teaspoon Toast
  • 1/4 cup tomato, chopped
  • 1 teaspoon medium shrimp
  • Sea salt
Course Appetizers
Recipe Theme July: Tomatoes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups eggs, whites and yolks separated
  • 1 cup milk, approximately
  • 1/2 cup sauce as desired
  • 1/2 cup chopped red bell pepper
  • 1 clove garlic
  • 3 tablespoons tagliatelle
  • 1/2 teaspoon Toast
  • 1/4 cup tomato, chopped
  • 1 teaspoon medium shrimp
  • Sea salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put tomatoes, watermelon, cucumber, red pepper, garlic, olive oil, red pepper flakes, and basil into a food processor and process until smooth
  2. Add salt and vinegar to taste
  3. Serve garnished with more basil, if desired
  4. Happy summer!
Recipe Notes

I grew up eating tomatoes from the supermarket and was never enthused about them. Then, I moved to Alabama, and I tried fresh Slocomb tomatoes for the first time. Wow! Those were a game-changer. Now, I love preparing dishes with tomatoes when they're in season (and attending the annual Slocomb Tomato Festival is fun too)!

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