Tomato Melon Gazpacho

Submitted by: Linda Cupp (Contemporary Museum of Chicago)

...was beautiful to look at and smelled and tasted incredible.  I was determined to talk them into giving me the recipe.  Fortunately, they were very agreeable but first they had to lo find the chef, locate the recipe and copy it for me. It was lunchtime and they were very busy but so kind to accommodate my pleading. And trust me, it was worth the wait!

Tomato Melon Gazpacho

Ingredients 

• ½ watermelon cubed

• ½ honeydew melon cubed

• ½ cantaloupe cubed

• 12 ripe tomatoes (I love heirloom), seeds removed, cored and quartered

• 1 red onion, thinly sliced

• 8 mint leaves torn

• 8 basil leaves torn (I use whatever I want)

• 1 tablespoon ground coriander seed

• ½ tablespoon ground cumin seed

• ¼ cup white wine vinegar

• 2 tablespoons sugar

• Salt to taste Hot sauce to taste

Instructions:

Put all the ingredients together in a bowl and let it sit overnight. Run it through a food processor and, wallah, you have a most refreshing and delicious summer soup.

It freezes beautifully so I make it while the tomatoes and other ingredients are at their best so I can have it whenever I want.