Watermelon and Tomato Gazpacho Recipe

Name: Watermelon and Tomato Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups crustless day-old bread, in 1/2-inch cubes; 1 1/2 pounds ripe tomatoes, peeled, halved, seeded, and coarsely chopped; 2 to 2 1/2 cups peeled watermelon, in 1-inch cubes; 1/2 English (hothouse) cucumber, peeled, halved lengthwise, seeded, and coarsely chopped; 1/2 large red bell pepper, halved and seeded; 1/2 fennel bulb, halved, cored, and coarsely chopped; 1/4 small red onion, coarsely chopped; 3 tablespoons extra-virgin olive oil, plus more for garnish; 2 tablespoons sherry vinegar, or to taste; Kosher salt; 1/4 cup finely diced watermelon for garnish

Servings: persons

1 1/2 cups crustless day-old bread, in 1/2-inch cubes
1 1/2 pounds ripe tomatoes, peeled, halved, seeded, and coarsely chopped
2 to 2 1/2 cups peeled watermelon, in 1-inch cubes
1/2 English (hothouse) cucumber, peeled, halved lengthwise, seeded, and coarsely chopped
1/2 large red bell pepper, halved and seeded
1/2 fennel bulb, halved, cored, and coarsely chopped
1/4 small red onion, coarsely chopped
3 tablespoons extra-virgin olive oil, plus more for garnish
2 tablespoons sherry vinegar, or to taste
Kosher salt
1/4 cup finely diced watermelon for garnish

1
Put the bread in a bowl, cover with cold water, and let soak for 15 minutes.
2
Drain and squeeze dry.
3
In a blender in batches, puree the bread, tomatoes, watermelon, cucumber, bell pepper, fennel, onion, olive oil, vinegar, and enough water to achieve a pleasing consistency (about 1 cup).
4
Season with salt and add more vinegar if necessary.
5
Chill thoroughly.
6
Divide the soup among 8 bowls.
7
Garnish each serving with a spoonful of diced watermelon.
8
Drizzle with extra-virgin olive oil.
9
Serve immediately.
10
Enjoy with Cakebread Cellars Vin de Porche Rose or another dry rose.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups crustless day-old bread, in 1/2-inch cubes, 1 1/2 pounds ripe tomatoes, peeled, halved, seeded, and coarsely chopped, 2 to 2 1/2 cups peeled watermelon, in 1-inch cubes, 1/2 English (hothouse) cucumber, peeled, halved lengthwise, seeded, and coarsely chopped, and more.

Yes, Watermelon and Tomato Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Watermelon and Tomato Gazpacho

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