Tomato-Melon Gazpacho

Mark Bittman says this is “the mildest, most delicious, creamiest gazpacho I’ve ever tasted. Make sure to use ripe cantaloupe and tomato at the height of the summer for the best results.”

• 4 tomatoes (about 11/2 pounds), peeled and seeded
• One 3-pound cantaloupe
• 2 tablespoons olive oil
• 10 fresh basil leaves
• Salt and freshly ground black pepper
• Juice of 1 lemon

1. Cut the tomato flesh into 1-inch chunks. Seed the melon and remove the flesh from the rind; cut it into chunks. Put a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you have only one skillet). Add the melon to one skillet and the tomatoes to the other and cook, stirring, until they become juicy, no longer than 2 minutes.

2. In a blender, puree the melon, tomato, 11/2 cups water or 1 cup water plus 1/2 cup ice cubes, and the basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust the seasoning. Serve. Serves 4

Time: 20 minutes, plus time to chill.

From “Mark Bittman’s Quick and Easy Recipes from The New York Times” by Mark Bittman.

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