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Tomato Watermelon Gazpacho

This is the ultimate summer gazpacho. Make it at least a day in advance to let the flavors blend.
Servings 4
Author Turnip the Oven

Ingredients

  • 1 piece of baguette 2-inch, crust discarded
  • 2 garlic cloves minced
  • 2 teaspoons kosher salt
  • 2 tablespoons dry sherry
  • 2 tablespoons white wine vinegar
  • 1 1/2 pounds ripe tomatoes cored and quartered
  • 1 pound cubed seedless watermelon about 3 heaping cups
  • 1/3 cup extra virgin olive oil plus more for serving
  • Croutons for serving
  • 1/2 English cucumber optional, peeled and diced
  • Chopped fresh cilantro optional

Instructions

  1. Combine the bread and 1/2 cup water in a small bowl and allow to stand for one minute. Squeeze the bread dry. Discard the soaking water.
  2. In a blender, combine the soaked bread, garlic, salt, sherry, vinegar, and tomatoes and blend until smooth. Add the watermelon and blend until smooth. With the motor running, gradually add the olive oil. (You may need to do this in batches--pour half of the tomato mixture into a bowl. Blend half of the olive oil into the remaining tomato mixture in the blender, then switch.)
  3. Chill the soup until very cold, ideally overnight. Serve garnished with croutons, chopped cucumber, cilantro, and a drizzle of olive oil.