Watermelon Gazpacho

By Martha Rose Shulman

Published July 20, 2011

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes, plus several hours chilling time
Rating
4(278)
Comments
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Tomato and watermelon are an unexpected match, their respective acidity and sweetness mingling to great effect. This soup, adapted from Anya von Bremzen’s book “The New Spanish Table,” integrates the melon into a bare-bones gazpacho, one of the sovereigns of the high summer table. There are so few ingredients here that the ones you use will really stand out, so try to get the freshest, juiciest tomatoes and sweetest watermelon you can. The chopped celery brings the flavor combination together, so don’t leave it out.

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Ingredients

Yield:4 to 6 regular servings, or 8 to 12 aperitifs

  • 4 cups cubed seedless watermelon, about 1 ¼ pounds

  • 1 pound ripe tomatoes, quartered or cut into sixths

  • 2 to 3 tablespoons fresh lemon juice, to taste

  • 2 tablespoons extra virgin olive oil

  • Generous ½ cup chopped celery (2 ounces)

  • Salt

  • Freshly ground pepper

  • Thin celery slices or sticks for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

12 grams carbs; 89 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 471 milligrams sodium; 1 gram protein; 9 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

  1. Step 1

    Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.

Tip

  • Advance preparation: You can serve this soup the day after you make it. Leftovers are good for two or three days.

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Ratings

4 out of 5
278 user ratings
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Comments

Donna

I had this for the first time a couple of years ago and fell in love! She added 2 finely slice small green onions to the soup before chilling (she recommended overnight) and garnished with chopped green onion stems. The onion flavor is a wonderful compliment to the sweetness of the watermelon and tomato.

nanbrand

I added half a cucumber, minced and seeded, 2 tbsp red onion, as well as a tsp of red wine vinegar and some black pepper. Instead of garnishing with celery, I sprinkled on feta cheese. Very tasty!

Dauntless

Use lime not lemon juice.

Maggie Sennish

I like gazpacho better with a good sherry vinegar. The Food and Wine recipe is really good, more work.. I do a combo of the two recipes. I don’t fuss w/ peeling tomatoes. but add scallions and jalapeños and more chopped cuke at the end, don’t do celery and don’t purée everything.

Cannes

I fell in love with tomato-cuke gazpacho years ago and, since I also love watermelon, I was eager to try this. I substituted cucumber for the celery because I wanted less crunch. It did not disappoint. Wonderful. I will make it again.

Phoebe

I made this last week and it was good - but after sitting for an entire week in the fridge it was excellent: interesting, subtle, not overseasoned as is so typical today.

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