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Author Notes: I have a garden bursting with tomatoes, and had a small sweet, but somewhat older watermelon forgotten on the bottom shelf of the refrigerator. I made gazpacho, but my family does not like gazpacho. So I added sugar and froze it in an ice-cream machine. It was yummy. not very sweet. Refreshing, surprising, and with an olive oil flavor note. Just the thing to go the very creamy basil ice cream I made earlier in the week (yes, that is here too). —sara diamond
Makes: 1 quart
cup good fruity olive oil
- Peel and cube watermelon, catching juices. A god way to do this is to cut on a board that fits inside a rimmed cookie sheet.
- Cut tomatoes, catching juices
- Blend all the ingredients together, and then send through a food mill into a bowl.
- If not already cold, chill the mixture overnight. Freeze in a counter top ice cream maker according to manufacturers directions, pack gently into a quart container. This is icy, bur should retain it's scoop-ability if not packed too densely