- Heirloom Tomato Gazpacho with Basil, Melon and Vinegar
- 2 LBS red heirloom tomatoes, cored and quartered
- 1 yellow onion
- 1 shallot
- 1 red pepper
- Balsamic vinegar for garnish
- ½ cucumber
- ½ - 1 C EVOO
- 1-2 C water
- 1 bunch fresh basil, torn
- 2 OZ small dice or small Parisian scoop worth of fresh melon ie. cantaloupe, honeydew, watermelon
Sweat diced onion and shallot in oil, do not color, season with S&P. Once translucent, take off the heat. Stir in the tomatoes, diced pepper, cucumber. Once the whole mixture is chilled, a few hours, puree with water, add a little at a time until a consistency you like is reached. Chill and readjust seasoning. Garnish with torn basil leaves, a few drops of nice Balsamic and chilled balled fruit.
