Tomato and Watermelon Gazpacho
Ingredients
- 4 medium tomatoes, preferably heirloom varieties, chopped
- 4 cups diced seedless watermelon
- 1 cucumber, peeled, seeded and chopped
- 1 yellow bell pepper, chopped
- 1 medium shallot, sliced
- 1/3 cup loosely packed basil and mint, plus small leaves for topping
- Kosher salt and freshly ground pepper
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons champagne vinegar
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