Adding summer fruit to a classic tomato gazpacho works surprisingly well. I’d venture to say that watermelon gazpacho has become a classic cold summer soup as well. Combining watermelon and tomatoes, the sweet and piquant flavors play off of one another in this palate-pleaser.
Serve this midsummer gazpacho when tomatoes are at their best, which, fortunately, intersects with the season’s sweetest watermelon. This is fantastic served as a first course for a meal of grilled veggies and plant proteins, or side by side with vegan burgers with all the fixings.
Make sure to see the variation if you happen to have a ripe peach or nectarine or two on hand!
- 2 cups coarsely chopped ripe tomatoes
- 2 cup coarsely chopped watermelon, seeded (or use seedless)
- 1/2 medium red bell pepper
- 2/3 large cucumber, peeled and cut into chunks
- 2 scallions, green parts only, cut into several pieces
- Handful of cilantro or parsley sprigs
To finish the soup:
- 1 cup diced ripe tomatoes or halved cherry or grape tomatoes
- 2 cups finely diced seedless watermelon
- 1/2 medium red bell pepper, finely diced
- 1/3 large cucumber, peeled and finely diced
- Juice of 1/2 to 1 lemon or lime, to taste
- Salt and freshly ground pepper to taste
- Basil leaves
- Place the first six (base) ingredients in a food processor or blender. Puree until fairly smooth.
- Transfer the puree to a serving container. Add the remaining ingredients (except optional garnishes) and stir together.
- Cover and refrigerate for at least an hour before serving to allow the flavors to blend. Serve cold with optional croutons and/or basil.
Add a ripe peach or nectarine or two, pitted and diced.
Cilantro works well if you prefer it to basil; or leave fresh herb out altogether.
Amount Per Serving:Calories: 103 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 112mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 3g Sugar: 16g Sugar Alcohols: 0g Protein: 3g