Tomato Watermelon Gazpacho
Tomato watermelon gazpacho combines the sweetness of juicy watermelon with the savory depth of ripe tomatoes, fresh herbs, and cooling cucumber with a hint of spice. Cool down on hot summer days with this refreshing chilled soup.
Ingredients
- 2 pounds ripe, red tomatoes (any variety), cut into chunks reserve 1 cup diced & deseeded for garnish
- 3 cups diced watermelon
- 1 small red bell pepper seeds & stem removed, cut into large chunks
- 1 cup diced English cucumber + 1 cup for garnish
- 1 small jalapeno pepper roughly chopped, omit if don't like spice
- ¼ cup fresh chives plus more for garnish
- ¼ cup fresh basil leaves
- ¼ cup extra virgin olive oil plus more for drizzling
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika
- diamond crystal kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Blend. Add all ingredients to a blender. Blend on high speed until creamy. Depending on the size of your blender, you'll likely need to do this in 2 batches.
- Season to taste & chill. Transfer each batch of watermelon tomato gazpacho mixture to a large bowl and whisk to combine. Season to taste with more kosher salt, black pepper, or vinegar/lemon juice as needed. Cover and place in the fridge for at least 2-3 hours. It's best eaten when very cold.
- Serve. Garnish with the diced tomato (or watermelon) and cucumber. Top with minced chives and a drizzle of olive oil.
Notes
See the blog post for helpful tips, how to pick a ripe watermelon, storage, and serving ideas.