Tomato and Watermelon Gazpacho

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 1 hr 20 min
  • Yield: 6 servings
  • Nutrition Info
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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


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