Watermelon-Tomato Gazpacho
Updated June 5, 2024
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Randi Brookman Harris
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 small watermelon (about 3 pounds)
2 ripe tomatoes
1 minced garlic clove
2 tablespoons lemon juice
salt and pepper
adding a few ice cubes
GARNISH
Fresh basil
drizzle of olive oil
Nutritional analysis per serving
30 grams carbs; 171 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 962 milligrams sodium; 3 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks. Put them in a food processor along with 2 ripe tomatoes, chopped, 1 minced garlic clove, 2 tablespoons lemon juice, salt and pepper. Pulse the mixture, adding a few ice cubes, one at a time, if necessary,to get the machine going. Chill in the fridge. Garnish: Fresh basil and a drizzle of olive oil.
Private Notes
Comments
Garnish with cubed avocado and crumbled feta, they complement the fresh flavors really well. Also a great way to add substance and make this a satisfying, summery meal in and of itself.
Amazing ! and in 5 minutes ! Added some tabasco for a peppery twist.
Very good and easy - especially if use store-cut watermelon (added bonus, no need to chill if melon was stored in fridge). 2x lemon. Added blue cheese and avocado cubes (tx to previous reviewer) and makes a complete meal on a hot day. Will have again. Also would be great starter for a party with add your own toppings laid out.
used 2 lbs of cheap supermarket unpeeled tomatoes very ripe. Following another comment, added 1/2 tablespoon hot paprika. Used 1/2 teaspoon kosher salt and about a teaspoon of freshly ground pepper. I make this a lot and these measurements of ingredients yielded the best result I have achieved. Optional to add a teaspoon of Penzeys Mural of Flavor.
I also found this too sweet, so I added a jalapeño for balance. I do seed the pepper.
I used the Food and Wine mag recipe combined w this .. less watermelon, more tomato, 2/3 cup scallions, and basil - sherry vinegar, even through. Some organic tomato juice I had chilling…. avocado cubes yes. Use garlic and peppers when making without watermelon