Watermelon-Tomato Gazpacho

By Mark Bittman

Updated June 5, 2024

  • Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Randi Brookman Harris
Media 1 of 1
Total Time
10 minutes
Rating
4(466)
Comments
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Ingredients

  • 1 small watermelon (about 3 pounds)

  • 2 ripe tomatoes

  • 1 minced garlic clove

  • 2 tablespoons lemon juice

  • salt and pepper

  • adding a few ice cubes

GARNISH

  • Fresh basil

  • drizzle of olive oil

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 171 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 962 milligrams sodium; 3 grams protein; 23 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

    Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks. Put them in a food processor along with 2 ripe tomatoes, chopped, 1 minced garlic clove, 2 tablespoons lemon juice, salt and pepper. Pulse the mixture, adding a few ice cubes, one at a time, if necessary,to get the machine going. Chill in the fridge. Garnish: Fresh basil and a drizzle of olive oil.

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Ratings

4 out of 5
466 user ratings
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Comments

Carmen

Garnish with cubed avocado and crumbled feta, they complement the fresh flavors really well. Also a great way to add substance and make this a satisfying, summery meal in and of itself.

Dina

Amazing ! and in 5 minutes ! Added some tabasco for a peppery twist.

Kimberly

I used 2- garlic cloves Added 1 1/2 tsp Hungarian Hot Paprika Topped with cubed avocado, crumbled feta, basil leaf Really pulled all the flavors together nicely. I also have drizzled a balsamic glaze on top which is fabulous as well 😋

Paul

How many people does this serve? How large are the servings? Where is the multiplier button? Substitutions?

Susan

used 2 lbs of cheap supermarket unpeeled tomatoes very ripe. Following another comment, added 1/2 tablespoon hot paprika. Used 1/2 teaspoon kosher salt and about a teaspoon of freshly ground pepper. I make this a lot and these measurements of ingredients yielded the best result I have achieved. Optional to add a teaspoon of Penzeys Mural of Flavor.

steve

I also found this too sweet, so I added a jalapeño for balance. I do seed the pepper.

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