Recipe for tomato and watermelon gazpacho

Tomato and Watermelon Gazpacho

Adapted from: Food Network Kitchen

Prep time: 1 hour 20 minutes

Total time: 1 hour 20 minutes

Cook time: N/A

Serves: 6


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

? cup loosely packed basil and mint, plus?small leaves for topping

Kosher salt and freshly ground pepper

? cup EVOO

3 tbsp. champagne vinegar


1. Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large?bowl.

2. Season with 1 1/2 teaspoons salt, and pepper to taste.

3. Stir in the olive oil and vinegar.

4. Puree the tomato mixture in a blender, in batches if necessary. Strain through a ?ne-mesh?sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt?and pepper.

5. Cover and refrigerate until chilled, about 1 hour.

6. To serve, top the soup with the small herb leaves.

Downloadable Recipe

Tomato and Watermelon Gazpacho