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Tomato and Watermelon Gazpacho
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Tomato and Watermelon Gazpacho Recipe

Adapted from here.
Servings 6 servings
Author Brandon Matzek

Ingredients

For the gazpacho:

  • 4 1/4 pounds whole peeled tomatoes (from 4 28-ounce cans)
  • 2 2/3 cups seeded and diced watermelon
  • 6 celery stalks, trimmed and finely chopped
  • 1 small onion, peeled and finely chopped
  • 5 garlic cloves, chopped
  • 2 1/2 slices (3 1/2 ounces) french bread, cubed
  • 2/3 cup canned tomato puree
  • 1/2 cup basil leaves
  • 2 tablespoons red wine vinegar
  • Scant 1 cup olive oil
  • Kosher salt
  • Freshly ground black pepper

For the croutons:

  • 4 slices 5 ounces french bread, torn into bite-sized pieces
  • 3 tablespoons olive oil
  • Kosher salt

To finish: small basil leaves, extra virgin olive oil, flaky sea salt

    Instructions

    • Start by preparing the soup. Working in batches if needed*, place tomatoes, watermelon, celery, onion, garlic, bread, tomato puree, basil, 1 teaspoon salt and several turns of black pepper in a blender, and blend just until smooth. With the blender going, stream in the vinegar and olive oil. Transfer to a large bowl, and store covered in the fridge until ready to serve.
    • To make the croutons, preheat and oven to 400°F. Add bread to a medium bowl, and toss with olive oil and a few pinches of salt. Transfer to a baking sheet, and cook, tossing occasionally, until crispy and golden (about 15 minutes). Let cool completely.
    • Just before serving, season gazpacho to taste with additional salt and pepper. To serve, ladle soup into bowls, then top with croutons, basil leaves, a drizzle of extra virgin olive oil and a sprinkling of flaky sea salt.

    Notes

    * You can make this in a big bowl with an immersion blender or in 2 batches using a regular blender (that's what I did).