Tomato-Watermelon Gazpacho With Avocado

By Melissa Clark

Updated June 18, 2017

  • Francesco Tonelli for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(443)
Comments
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After several days of sitting out on the counter feeding the fruit flies, even the firmest tomatoes start to slacken. That’s when you know it’s gazpacho time.This time I added watermelon, because I had it and because I wanted a slightly sweeter soup than usual. For color and voluptuous texture, I floated buttery avocado cubes on top. It was pretty enough to serve to company, and expandable enough to use up all the soft tomatoes on the oozing brink.

Featured in: So Many Tomatoes to Stuff in a Week

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Ingredients

Yield:2 servings

  • 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

Ingredient Substitution Guide
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

  1. 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.

  2. Step 2

    Serve, garnished with remaining chopped watermelon and avocado.

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Ratings

4 out of 5
443 user ratings
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Comments

This was so good I had to comment!

I added some chili flakes and hungarian (hot) paprika to make it smokier and it was amazing.

Helen

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!

Sally in New York

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!

Gail

I blanched the tomatoes first.

RF

Delicious and so refreshing.

lynda

Jalapeño, red pepper, paprika Can omit bread

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