RECIPE: Tomato watermelon gazpacho with pistachios and basil oil

Di-Anna Arias with Don Strange Catering was in the kitchen making two of her famous summer gazpachos.

Ingredients:

• 1 1/2 pounds ripe Bradley tomatoes (2-3 large), peeled and cored*
• 4 cups cubed seedless watermelon (about 1 1/2 pounds worth, from 1/2 a smallish melon), plus more small cubes for garnish
• 1/2 small cucumber (about 4 ounces worth), peeled and cut into large chunks
• 1 large garlic clove
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon red pepper flakes (or to taste)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup lightly toasted shelled pistachios, finely chopped
• basil-infused olive oil, for garnish
• microgreens or freshly torn basil, for garnish

Directions:

1. Combine tomato, watermelon cubes, cucumber chunks, garlic, red wine vinegar, lime juice, red pepper flakes, salt and pepper in the pitcher of your KitchenAid Torrent™ Blender. Cover and blend on variable speed, starting with the lowest speed and gradually increasing speed to the maximum. Blend for about 1 minute or until smooth. Season to taste with additional salt and pepper, as desired. Cover and refrigerate for at least 1 hour or until ready to serve (you can refrigerate it right in the pitcher if you like, or transfer to a bowl and cover).

2. To serve, divide soup among serving bowls. Drop a few small cubes of watermelon into each bowl. Drizzle with basil oil. Sprinkle with chopped pistachios and top with fresh basil or microgreens. Serve chilled.

Recipe Adapted From: Love & Olive Oil

Cucumber Gazpacho

Ingredients

• 4 medium English cucumbers, sliced
• 1 cup Greek yogurt
• 3 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1/4 cup fresh dill
• 2 scallions, thinly sliced
• salt and pepper

Directions

1. Place cucumbers, Greek yogurt, olive oil, lemon juice, red wine vinegar, and fresh dill in blender.

2. Blend until completely smooth and creamy. Season with salt and pepper to taste.

3. Transfer the gazpacho to a container and place in refrigerator to cool for a minimum of 2-3 hours.

4. Once the gazpacho is fully chilled, taste and adjust the seasoning adding additional salt, pepper, and lemon juice, as needed.

5. Serve the gazpacho with sliced scallions and a drizzle of olive oil. If desired, sprinkle additional chopped cucumber as garnish.

Recipe Adapted From: Adore Foods