Watermelon and Tomato Gazpacho

Watermelon and Tomato Gazpacho is the perfect summer appetizer or side dish. A chilled soup, made with watermelon, tomatoes, cucumbers, celery and fresh herbs, it’s a light and refreshing option for those hot summer days. 

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I’ve wanted to make gazpacho for years. Seriously, years. But Tom would never eat a cold, tomato-based soup and I wasn’t sure that I was going to love it either. So it seemed like a lot of vegetables to potentially use up on something that neither of us was going to like. Not too long ago, I had a chilled soup for the first time and I couldn’t get over how delicious it was. I was convinced then, that I’d absolutely love a gazpacho, but still had no real reason to make one.

Until, this event at least. A few weekends ago, I visited my aunt and uncle at the beach and made all of the recipes for Farmers Market Week, because I knew that they would love them much more than Tom would. And I kind of like feeding people who like what I make. 🤷

We served this soup, along with the Old Bay Corn Pie and the Open-Faced Tomato Sandwiches I shared earlier in the week with you. We also had a cheese board to balance it all out. Honestly, if I could eat like that every night, I absolutely would. It was an evening filled with fresh flavors and local foods and just SO delicious!

WHAT IS GAZPACHO?

Gazpacho is a cold soup, made with raw blended veggies and sometimes fruits. It’s a Spanish dish, served in the hot summers.

WATERMELON AND TOMATO GAZPACHO INGREDIENTS

  • 3 cups watermelon
  • 3 tomatoes
  • 2 celery stalks
  • 2 bell peppers
  • 1 seedless cucumber
  • 1 inch fresh ginger, grated
  • 1/4 cup fresh lime juice
  • 1 tbsp jalapeno, seeded
  • 1 cup fresh basil leaves
  • 1/2 cup sugar
  • 1 tsp apple cider vinegar
  • salt and pepper, to taste

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Watermelon and Tomato Gazpacho

Watermelon and Tomato Gazpacho is the perfect summer appetizer or side dish. A chilled soup, made with watermelon, tomatoes, cucumbers, celery and fresh herbs, it’s a light and refreshing option for those hot summer days. 

  • Author: NicholeL
  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Total Time: 20 mins
  • Yield: 6-8 servings 1x
  • Category: Soup, Appetizer
Scale

Ingredients

  • 3 cups watermelon, cut into 1-inch pieces
  • 3 tomatoes, quartered
  • 2 celery stalks, ends and leaves removed and roughly chopped
  • 2 bell peppers, stem removed and roughly chopped
  • 1 seedless cucumber, roughly chopped
  • 1 inch fresh ginger, grated
  • 1/4 cup fresh lime juice
  • 1 tbsp jalapeno, seeded
  • 1 cup fresh basil leaves
  • 1/2 cup sugar
  • 1 tsp apple cider vinegar
  • salt and pepper, to taste

Instructions

  1. Add the watermelon and tomato to a food processor or blender and blend until smooth. If there is still room in the machine, add in the celery, bell pepper and cucumber. If not, pour out half of the mixture into a large bowl, then add the vegetables.
  2. Add the ginger, lime juice, jalapeno, basil, sugar, vinegar, salt and pepper and process.
  3. If you processed the ingredients in batches, combine everything into a large bowl and stir to combine.
  4. Taste, adding additional sugar, salt or pepper.
  5. Refrigerate for at least an hour, but up to overnight before serving.

Keywords: watermelon and tomato gazpacho, farmersmarketweek, watermelon, gazpacho

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TOOLS USED IN THIS RECIPE

You’ll need a high powered blender or food processor to make gazpacho. If I was at home, I would have used my Vitamix blender. Vivi (the Vitamix) is one of my favorite kitchen appliances and I use her for everything from smoothies to soups. (I still need to try nut butters!)

If you don’t have a blender, you could also use a food processor, which is what we did at my aunt’s house. This Cuisinart one would work, but you’ll probably need to do the vegetables in batches.

Wednesday Farmer’s Market Week Recipes

One Comment

  1. The tomato and watermelon with that lime sounds so good!

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