Make Ahead

Watermelon and Tomato Gazpacho

June 26, 2011
0 Ratings
  • Serves 8
Author Notes

Last year we took some friends out to lunch and I ordered a gazpacho. It was so light and different I couldn’t help asking the waiter what it had inside. She told me the cook was Mexican and mixed watermelon in the gazpacho.
Back home I tried to make the typical Gazpacho with tomatoes, cucumbers etc. It’s always difficult to remember a taste you had days or weeks before. I always started with the same amount of tomatoes to which I added, in small measured portions, other ingredients, hence my recipe being in all weighed. Anyway, I think I got it right and now I make the gazpacho without any weighing, just by the feel of it. The main issue I had was with how liquid it came out. After several attempts I got the hang of it: both the cucumber and the watermelon are very watery so I had to leave one out. I also skipped the bread to get a lighter, more refreshing version.
Maria Teresa Jorge

What You'll Need
  • 3 pounds red vine tomatoes - ripe
  • 2 1/2 pounds watermelon without skin
  • 2 ounces onion
  • 2 ounces green pepper
  • 1 medium garlic
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 to 4 tablespoons White Wine Vinegar
  • Salt to taste
  1. Wash and cut the tomatoes in small chunks, to process.
  2. Peel one onion and measure out 2 ounces.
  3. Wash the green pepper, remove white parts and seeds and measure 2 ounces.
  4. Peel garlic clove and remove the inner green part.
  5. Cut the skinless watermelon in chunks and remove seeds.
  6. Process the tomatoes, watermelon, green pepper, onion and garlic in a food processor or with a hand held blender until smooth. Add salt, olive oil and vinegar and process. Check for salt.
  7. If you like a smoother gazpacho, strain the mixture through a sieve using a rubber spatula to press on the tomato mixture – this will make the gazpacho thinner because as much as you press, you’ll always loose some fiber.
  8. Leave in refrigerator 2 to 3 hours minimum.
  9. Mix with a rubber spatula or whisk before serving as the water will always separate from the fiber.

See what other Food52ers are saying.

  • Sagegreen
  • Maria Teresa Jorge
    Maria Teresa Jorge

2 Reviews

Sagegreen June 26, 2011
These are gorgeous and I bet would taste lovely.
Maria T. June 26, 2011
Thanks Sagegreen