Name: Tomato and Watermelon Gazpacho
Prep time: 25 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 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; 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; Croutons; Basil leaves

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!

Yield: 6

Tomato and Watermelon Gazpacho

Prep Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

The base:

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

Optional garnishes

Croutons
Basil leaves

Instructions

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.

Notes

Variations:

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.

Nutrition Information:

Yield:

Serving Size:

1
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

Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.

See lots more easy vegan recipes and soups & stews