Mark Bittman's Tomato-Melon Gazpacho

Yield: 4 servings
Total time: 20 minutes, plus time to cool

• 4 tomatoes, about 11/2 pounds
• 1 3-pound melon
• 2 tablespoons olive oil
• 11/2 cups water, or 1 cup water and 1/2 cup ice cubes
• 10 leaves basil
• Salt and freshly ground black pepper
• Juice of a lemon

1. Core, peel, and seed the tomatoes; cut the flesh into 1-inch chunks. Seed the melon, and remove the flesh from the rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you prefer). Add the melon to one and the tomatoes to the other and cook, stirring, until the become juicy, no longer than 2 minutes.

2. Blend together the melon, tomato, water, and basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust seasoning.

On the day even non-cooks are busy in the kitchen, The Splendid Table team is ready to help on-air and online. We've also collected all our Thanksgiving Recipes in one place.

Be notified when new recipes are posted and talk with other fans of the show for people who love to eat.
See what it's all about»

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is available in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast