Super easy and delicious appetizer. Your family and friends will be so impressed.
2 cups of cherry tomatoes, halved
1/4 cup extra virgin olive oil
2 tsp. sea salt
2 tsp. red pepper flakes
2 cups watermelon
5 radishes, diced
1 mango, diced
Preheat oven to 400 degrees.
Place parchment paper on a baking sheet. Place the tomatoes on the sheet and coat with olive oil and salt and pepper and red pepper flakes. Roast for about 25-30 minutes.
Transfer roasted tomatoes to a blender and add the watermelon. Blend both ingredients. Choose what consistency you would like. For chunky consistency use quick pulses and for smoother consistency blend for longer.
Pour the gazpacho into serving bowls and top with the radish and mango.
Sourced from Aim True by Kathryn Budig.