By Danny Boome & Lauren Palmeri
Made with a home blender, food processor
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
- 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.