Name: Watermelon Tomato Gazpacho
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups watermelon (cut up); 2 cups tomatoes (cut up); 2 cloves garlic; 1/4 cup corn (cooked or raw); 1/2 red bell pepper; 6 leaves basil; 2 tablespoons rice wine vinegar; sea salt (to taste); fresh ground black pepper (to taste); basil leaves (chiffonade)

Watermelon Tomato Gazpacho is a refreshing, healthy cold summer soup that features summer produce at their peak. My mom used to make gazpacho in the summertime. It was perfect for the sweltering heat as no cooking was involved and the soup was served cold – that’s a win win in my book.

Most people either love or hate cold soups. I happen to enjoy them. Recently, one of my good friends brought over a container of watermelon gazpacho for me to try. Although I’ve had traditional gazpacho many times, this is the first time I’ve tried gazpacho with watermelon. Gazpacho typically includes cucumbers, which are in the same plant family as watermelons (the plant family is Cucurbitaceae) so using watermelon in gazpacho makes complete sense to me. It just adds a little sweetness to this summer soup.

This watermelon tomato gazpacho features tomatoes and watermelon at their peak juiciness, so no additional liquid is needed other than a little rice vinegar. I also added some corn (leftover steamed corn works great), red bell pepper and basil, all of which are readily available at our local farmer’s market. This recipe is flexible. You can add some cucumber in addition to the other vegetables, or try mint instead of basil if you like.

I blended this gazpacho until all the ingredients were finely chopped, but not pureed. If you prefer pureed soups, feel free to blend until smooth.

Refreshing, low in calories and filling, I’ve been enjoying this watermelon tomato gazpacho throughout the week.

Watermelon Tomato Gazpacho

Course Soup

Keyword soup, tomato, watermelon

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 53 kcal

Ingredients

2 cups watermelon cut up
2 cups tomatoes cut up
2 cloves garlic
1/4 cup corn cooked or raw
1/2 red bell pepper
6 leaves basil
2 tablespoons rice wine vinegar
sea salt to taste
fresh ground black pepper to taste

Garnish

basil leaves chiffonade

Instructions

Place all ingredients in blender and blend on low speed until finely chopped, but not pureed.

Nutrition Facts

Watermelon Tomato Gazpacho

Amount Per Serving

Calories 53

% Daily Value*

Sodium 5mg0%

Potassium 314mg9%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 7g8%

Protein 1g2%

Vitamin A 1585IU32%

Vitamin C 36.4mg44%

Calcium 15mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

If you like this watermelon tomato gazpacho recipe, you might also enjoy:

Watermelon Mint Goat Cheese Salad

Sweet and Salty Greek Watermelon Feta Salad

Indian Watermelon Lime Salad

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