It’s peek summer, and this no-cook, one blend tomato and melon gazpacho is everything!
tomatoes, melon, cucumber, garlic, sherry vinegar, fresh basil leaves, salt, black pepper, olive oil
Cut your vegetables and bread. In a large bowl, or the base of your blender, add your cubed bread first in. Drizzle over oil, and then add the rest of your vegetables.
Salt your vegetables. Add salt over everything (in the bowl or blender container), mix everything together, and let it sit to get all the juice out – about 10-15 minutes.
While your vegetables are salting, make your topping. Take 1-2 cucumbers and dice them, toss with any leftover tomatoes, a few sprigs of mint and basil.
Once everything has been salted out, either add this bowl in your blender, or add your raw garlic clove, sherry vinegar, basil and adjust with pepper in the blender. Chill.
Plate and serve. Add your gazpacho in serving bowls, and top with your tomato-cucumber topping mixture.