Tomato and Watermelon Gazpacho

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

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

  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.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

2 Reviews

Mary L.

Just what I was looking for

See All Reviews