Watermelon-Tomato Gazpacho
Updated June 5, 2024
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Randi Brookman Harris
- Total Time
- 10 minutes
- Rating
- Comments
- Read 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
Nutritional analysis per serving
30 grams carbs; 171 calories; 4 grams monounsaturated 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
- 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.
Private Notes
Comments
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.
Amazing ! and in 5 minutes ! Added some tabasco for a peppery twist.
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 😋
I make this every summer! I’m not too precise about it—I make two batches using my Ninja blender containers. Even when it doesn’t taste just right out of the blender, letting it chill for a few hours, and then adding salt, pepper, and evoo on top turns this into a delicious gazpacho every time!
I made this gazpacho with plump yellow heirloom tomatoes from my garden; combined with the red watermelon it produced a wonderful coral-colored elixir! Still a bit fruit-forward (like a smoothie) so I added one small stalk of celery and a quarter-onion - beautiful, cool, delicious.
How many people does this serve? How large are the servings? Where is the multiplier button? Substitutions?