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(287)
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 monounsaturated 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
287 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.

Fleegler

Alternative watermelon gazpacho Watermelon, mango, cucumber, mint. Touch of salt. Small hot pepper or some hot sauce. Use an immersion blender to get it lightly chunky. Absolutely delicious. Be fancy and cut your watermelon top off so that you can use it for a bowl to serve it in.

Elizabeth

Made this with homegrown Purple Cherokee tomatoes. Added the green onions, as suggested by another reader. Otherwise followed recipe, except eye-balled instead of measuring. The whole group would give it 6* if they could.

Jimmi

Micriplane in 2 teaspoons of frozen ginger root, unbelievable what this adds.

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