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Watermelon-Tomato Gazpacho

Serves 4
Time 1 hr 15 min
This soup is sweet and savory; it's the perfect cold meal for a summer evening. Make sure to serve it well chilled.
Ingredients
  • 6 cups roughly chopped seedless watermelon divided
  • 4 medium Roma tomatoes roughly chopped, divided
  • 1 shallot roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/4 cup roughly chopped fresh cilantro divided
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and purée until smooth. Transfer purée to a fine mesh strainer set over a large bowl and strain, pressing as much through as possible; discard solids. Cover and chill for at least 1 hour.

Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 cups roughly chopped seedless watermelon divided
  • 4 medium Roma tomatoes roughly chopped, divided
  • 1 shallot roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/4 cup roughly chopped fresh cilantro divided
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper