Mark Bittman's Tomato-Melon Gazpacho
Prep time: 20 minutes
Cook time: --
Total time: 20 minutes, plus time to cool
Yield: 4 servings
Categories:
Ingredients
- 4 tomatoes, about 11/2 pounds
- 1 3-pound melon
- 2 tablespoons olive oil
- 11/2 cups water, or 1 cup water and 1/2 cup ice cubes
- 10 leaves basil
- Salt and freshly ground black pepper
- Juice of a lemon
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Instructions
- 1. Core, peel, and seed the tomatoes; cut the flesh into 1-inch chunks. Seed the melon, and remove the flesh from the rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you prefer). Add the melon to one and the tomatoes to the other and cook, stirring, until the become juicy, no longer than 2 minutes.
- 2. Blend together the melon, tomato, water, and basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust seasoning.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
