Serves 2.
Ingredients
2 fat ripe tomatoes (about 1 pound), cored and cut into chunks
1 cup seedless watermelon, diced small
2-inch-thick slice of day-old baguette (about 1 1/2 ounces), cut into pieces
2 tablespoons chopped red onion
1 Kirby cucumber, trimmed and cut into chunks
1 garlic clove
1/2 teaspoon kosher salt
Freshly ground black pepper
1 ice cube
1/4 cup extra virgin olive oil
1/4 avocado, peeled and diced small.
Directions
In a blender combine tomatoes, 1/2 cup watermelon, bread, cucumber, onion, garlic, salt, pepper and ice cube. Purée until smooth. Slowly drizzle in the olive oil. Chill in refrigerator until very cold. Serve, garnished with remaining chopped watermelon and avocado.
Wine ideas: White Rioja is one of the unsung treasures of Spain – it’s mildly rich yet refreshingly delicate, with marzipan flavors and light, floral notes. It will match well with the bright acidity of tomatoes, the sweetness of watermelon and the richness of avocado. CVNE and Marqués de Cáceres are classic names that offer examples running less than $15.-Tara Q. Thomas
