Watermelon and Tomato Gazpacho recipes
Ingredients
- 2 pounds ripe tomatoes
- 1 medium red bell pepper
- 1 hothouse cucumber (approximately 1 pound)
- 2 small shallots, coarsely chopped
- 4 cilantro stalks
- 1 pound cubed watermelon (approximately 3 cups)
- 2 tablespoons sherry vinegar
- ⅓ cup extra virgin olive oil, plus extra for garnish
- 1 teaspoon kosher salt
- freshly ground pepper
- Pinch of red pepper flakes (optional)
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