Watermelon Gazpacho 

By Danny Boome & Lauren Palmeri 

Made with a home blender, food processor

Serves 2-4

INGREDIENTS 

2 cups seedless watermelon

1 ripe vine tomato

1 English cucumber, roughly chopped

½ cup slivered almonds

¼ cup red onion

2 Tbsp red wine vinegar

¼ cup fresh mint leaves, plus more to garnish

½ cup of green tea

3 Tbsp olive oil

METHOD 

• Combine ingredients in blender or food processor. Pulse to combine and until gazpacho is smooth. Season to taste with salt and pepper.
• Garnish with mint leaves and a drizzle of olive oil.