Watermelon and Tomato Gazpacho

By Maria Teresa Jorge
June 26, 2011
14 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Serves: 8

  • 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.

More Great Recipes:
Fruit|Vegetable|Soup|Gluten-Free|Make Ahead|One-Pot Wonders|Serves a Crowd|Vegan|Vegetarian|Summer