The Royal Chef At Home: Easy Seasonal Entertaining

YELLOW TOMATO & WATERMELON GAZPACHO

FEEL FREE TO FIDDLE WITH THE VINEGAR, WORCESTERSHIRE AND CUMIN SEASONINGS, BUT DON’T LEAVE THEMOUT COMPLETELY. They provide a needed complexity and flavor punch with each cool sip. I like to serve these in small glasses for easy drinking. MAKES 4 PORTIONS

2 teaspoons white balsamic vinegar 2 teaspoons Worcestershire sauce 1 teaspoon toasted, ground cumin 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons fresh mint leaves, cut into very thin strips

1 ½ pound yellow tomatoes 1 cup watermelon, peeled, seeded and chopped 1 cup chopped yellow bell pepper 1 cup chopped onion 1 small jalapeño, seeded and minced 1 medium garlic clove, minced 1 cup extra-virgin olive oil 1 lime, juiced 1 Place the tomatoes into a large mixing bowl. Add the watermelon, bell pepper, onion, jalapeño, garlic clove, olive oil, lime juice, white balsamic vinegar, Worcestershire sauce, cumin, salt and pepper and stir to combine.

2 Transfer the mixture to a blender and puree for 15 to 20 seconds on high speed until smooth. Cover and chill for 2 hours and up to overnight. Garnish with the fresh mint.

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