Ashton's September Gazpacho

Ashton's September Gazpacho
Makes 2 quarts

This past week I create a Spanish-inspired menu inspired by summer travels with new friend and jewelry designer Ashley McCormick of ASHA. This watermelon infused and tomato laced gazpacho is the perfect dish to send off summer. Portion into smaller containers for individual party-size canapés. Click the image below to download.

2 lb. ripe tomatoes, diced
1 bunch basil
1/4 cup champagne vinegar
4 cups cubed seedless watermelon
2 cloves garlic
1-2 tablespoons extra virgin olive oil Salt, to taste
Garnish: 1 zucchini, minced 1 cup watermelon, minced Edible flowers or herbs (optional)

Pulse all ingredients in a large food processor until combined. Run through a fine sieve and salt. Place in refrigerator and chill. Serve with a bit of garnish.

Invitation, menu & recipe card by Ashley D Studio.