Ingredients
- 2 1/4poundsgreen (unripe red) tomatoes, coarsely chopped
- 1English hothouse cucumber (about 1 lb.), trimmed, coarsely chopped
- 1shallot, chopped (about 1/4 cup)
- 1/2jalapeño, seeded, chopped
- 1teaspoonminced fresh cilantro
- 1garlic clove, minced
- 1/2jalapeño, seeded, finely chopped
- 1tablespoonhoney
- 11/2"-thick slice white country bread, cut into pieces
- 1/2cupextra-virgin olive oil
- 1/3cupfresh lime juice
- 1 1/2tablespoonsfinely grated lime zest
- 1tablespoonminced fresh basil
- Kosher salt, freshly ground pepper
- 1/3cup1/4" cubes peeled, seeded watermelon or cantaloupe
- 1tablespoonthinly sliced fresh mint leaves
Preparation
- Place first 6 ingredients in a blender; purée until smooth. With machine running, gradually add honey, then bread, then oil; purée until smooth. Transfer to a large bowl. Stir in juice, zest, and basil. Season with salt and pepper. Cover; chill until cold.
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