Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.
Tomato Watermelon Gazpacho
3 cups heirloom tomatoes, seeds removed and chopped
3 cups seedless watermelon, chopped
1 red pepper, seeded and chopped
1/3 jalapeño, seeded and diced small
2 cups cucumber, peeled, seeded and chopped
3 Tb rice wine vinegar
3 Tb raspberry wine vinegar
1 Tb chopped cilantro
1 Tb chopped basil
a few drops of tabasco sauce
¼ cup extra virgin olive oil
salt and pepper
In a large bowl, toss together the tomatoes, watermelon, red pepper, jalapeño and cucumber with the rice wine and raspberry vinegar and tabasco sauce. Season generously with salt and pepper. If possible, allow to marinate for about 2 hours.
Transfer to the bowl of a blender and puree while adding olive oil. Leave the gazpacho a little chunky.
Once pureed, transfer to a bowl and stir in basil and cilantro. Check seasoning and serve chilled.