Tomato-Melon Gazpacho

• 4 tomatoes, about 1 1/2 pounds
• 1 3-pound cantaloupe
• 5 tablespoons olive oil
• 10 leaves basil
• Salt and freshly ground black pepper
• Juice of a lemon

1. Core, peel and seed tomatoes; cut flesh into 1-inch chunks.
2. Seed melon, and remove flesh from rind; cut into chunks.
3. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn heat under both to high.
4. Add melon to one and tomatoes to the other, and cook, stirring, until they become juicy, no longer than 2 minutes.
5. In a blender or food processor, puree melon with tomatoes, 1 1/2 cups water and basil, along with some salt and pepper.
6. Stir in remaining olive oil.
7. Chill, add lemon juice to taste and adjust seasoning.
8. Serve.

tomatoes, cantaloupe, olive oil, basil, salt

Taken from cooking.nytimes.com/recipes/6948 (may not work)