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Tomato and Watermelon Gazpacho

Tomato and Watermelon Gazpacho Recipe

Adapted from here.
Servings 6 servings
Author Brandon Matzek


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


  1. 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.
  2. 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.
  3. 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.

Recipe 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).