Tomato and Watermelon Gazpacho

Total Time:
1 hr 20 min
Prep:
1 hr 20 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions

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.

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.

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

Photograph by Con Poulos


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    This recipe is featured in:

    Healthy Weeknight Dinners