Tomato-Watermelon Gazpacho With Avocado
Updated June 18, 2017
Francesco Tonelli for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 fat ripe tomatoes (about 1 pound), cored and cut into chunks
1 cup seedless watermelon, diced small
Two-inch-thick slice of day-old baguette (about 1 ½ ounces), cut into pieces
1 Kirby cucumber, trimmed and cut into chunks
2 tablespoons chopped red onion
1 garlic clove
½ teaspoon kosher salt
Freshly ground black pepper
1 ice cube
¼ cup extra virgin olive oil
¼ avocado, peeled and diced small
Nutritional analysis per serving (2 servings)
34 grams carbs; 417 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 31 grams fat; 6 grams fiber; 617 milligrams sodium; 6 grams protein; 14 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
In a blender combine tomatoes, ½ cup watermelon, bread, cucumber, onion, garlic, salt, pepper and ice cube. Purée until smooth. Slowly drizzle in the olive oil. Chill in refrigerator until very cold, at least 30 minutes.
- Step 2
Serve, garnished with remaining chopped watermelon and avocado.
Private Notes
Comments
I added some chili flakes and hungarian (hot) paprika to make it smokier and it was amazing.
This is beyond delicious! Don't be afraid to double the recipe! I upped (doubled) the garlic and also added some paprika and red pepper flakes. The depth of flavor increased and the freshness and lightness remained!
I made a much larger quantity. Used half a good sized watermelon, and 4 large beefsteak tomatoes, and a few heirlooms for good measure. Upped the quantities proportionately, and added 2 large jalapeños. Dispensed with breadcrumbs. Absolutely delicious and good gluten free, and completely vegan! Yum!
This was the best gazpacho we've ever had. Had one yellow heirloom tomato and one slicing tomato, both of which were ripe but not overly so and a good watermelon. Incorporated some of the suggestions - added more garlic, juice from one lime, generous splashes of sherry vinegar plus some chopped cilantro in addition to the watermelon and avocado on top. Used an immersion blender which pureed it all perfectly well. (Probably not quite as fast as a traditional blender but much easier clean up!)
Sorry, not a comment on this recipe, but a reminiscence some might find appealing. I used to have a big garden. Picked gorgeously ripe yellow and red tomatoes and made 2 gazpachos, the red classic w/o alliums, the yellow with garlic and more acidity. Put the red soup into bowls, then lightly swirled in a good quantity of the yellow soup. A lovely presentation, and the different flavors a nice surprise. Gratifying oohs and ahhs from my guests!
I love that the recipe is designed for 2 servings and is easily scaled up! Super helpful.