Tomato and Watermelon Gazpacho

Tomato and Watermelon Gazpacho
  • Servings : 6
  • Prep Time : 1:20 h
  • Cook Time : 0m
  • Ready In : 1:20 h

Gazpacho is a classic summertime soup, and the addition of watermelon makes it even more refreshing on a hot summer day.


  • 4 medium tomatoes, preferably heirloom varieties, chopped
  • 4 cups diced seedless watermelon
  • 1 cucumber, peeled, seeded and chopped
  • 1 yellow bell pepper, chopped
  • 1 medium shallot, sliced
  • 1/3 cup loosely packed basil and mint, plus small leaves for topping
  • Kosher salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons champagne vinegar


Step 1

Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.

Step 2

Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.

Step 3

To serve, top the soup with the small herb leaves and a drizzle of olive oil.

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