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Tomato-Watermelon Gazpacho

Make this cooling soup when the summer temperatures are soaring, and the tomato harvest is at its peak.
Course Soup
Cuisine Mediterranean
Keyword Tomato-Watermelon Gazpacho
Servings 4
Author Jane, adapted from NYT Cooking, Melissa Clark


  • 4-5 large red tomatoes, cut into chunks
  • 1 cup seedless watermelon, cut into chunks
  • 2-3 slices French bread soaked in 1 cup of water
  • 2+ Persian cucumbers, trimmed and cut into chunks (extra finely chopped for garnish)
  • 1/2+ large red bell pepper, cut into small pieces (extra finely chopped for garnish)
  • 2 cloves garlic
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons kosher sea salt, or to taste


  • In a high powered blender (I used a Vitamix) combine all the ingredients and purée until smooth. Chill in the refrigerator for at least 4 hours.
  • Serve in small glasses and garnish with chopped cucumber and red pepper.