Tomato, Watermelon, and Marigold Gazpacho
Ingredients
- 10 flowers marigold or calendula flowers
- 1/4 cup + 2 Tbsp extra-virgin olive oil divided
- 15 oz very ripe tomatoes about 2 to 3 large
- 2 inch dry baguette crust removed
- 1/2 small red onion
- 1/4 cup almond flour
- 2 tsp sherry vinegar
- 1/2 cup water
- 1/2 tsp salt
- 1/4 tsp pepper
- 13 oz watermelon about 3 cups diced
- Marigold blossoms for garnish
Instructions
- Pull petals from marigold flowers; snip off and discard white ends. Place petals in small saucepan with 1/4 cup olive oil. Warm gently on low for 5 minutes. Remove from heat and allow oil to cool.
- Blend tomatoes, watermelon, red onion, almond flour, sherry vinegar, water, salt, and pepper in a blender until smooth.
- Strain the mixture through a fine-mesh sieve to remove any solids.
- Chill the gazpacho for at least 30 minutes.
- Serve chilled, garnished with marigold blossoms and a drizzle of the infused olive oil.
