Tomato Watermelon Gazpacho With Avocado
Ingredients
- 2 fat ripe tomatoes (about 1 pound), cored and cut into chunks
- 1 cup seedless watermelon, diced small
- Two-inch-thick slice of day-old baguette (about 1 1/2 ounces), cut into pieces
- 1 Kirby cucumber, trimmed and cut into chunks
- 2 tablespoons chopped red onion
- 1 garlic clove
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 ice cube
- 1/4 cup extra virgin olive oil
- 1/4 avocado, peeled and diced small
Instructions
Tomato-Watermelon Gazpacho With Avocado serves 2 original recipe by cooking.nytimes.com.
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