Gazpacho with Watermelon and Avocado
serves 2

2 fat ripe tomatoes (~1 pound) cored and cut into chunks
1 cups seedless watermelon, diced small
2 inch thick slice of day-old baguette cut in small cubes
2 TBSP chopped red onion
1 Kirby cucumber, peeled and cubed
1 garlic clove
1/2 tsp. Kosher salt
Fresh ground black pepper
1 ice cube
1/4 cup extra virgin olive oil
1/2 avocado, peeled and cubed small

In a blender combine tomato, bread,1/2 cup watermelon, cucumber, garlic,
onion, salt and pepper and ice cube. Puree until smooth. Slowly
drizzle in the oil while the blender is running. Chill in refrigerator
until very cold.

Serve garnished with remaining watermelon and avocado.

Wine suggestion: white Rioja

From the Denver Post 8/29

gloria p