Watermelon and Tomato Gazpacho

Recipe by Andrew Luzmore

Serves 2

Ingredients:

• 3 cups watermelon, cubed

• 1 1/2 cups tomato, chopped

• 1/2 shallot, roughly chopped

• 1 tbsp extra virgin olive oil

• 1 tbsp sherry vinegar

• 1 tbsp chopped basil or cilantro

• 1 tsp salt

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Procedure:

• Combine all of the ingredients in a blender and pulse until very smooth (depending on the size of your blender, you might need to do this in two batches).

• Pass the soup through a fine-mesh strainer and chill in the refrigerator for 2 hours or until very cold.

• To serve, garnish the soup with more diced watermelon, tomatoes and a drizzle of olive oil.

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