Watermelon Gazpacho Recipe

Name: Watermelon Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 pounds tomatoes, cored; 2 pounds seedless watermelon, peeled2 cups coarsely chopped, 2 cups diced; 2 pounds cucumbers, peeled and seeded2 cups coarsely chopped, 2 cups diced; 1/4 cup sherry vinegar; 3 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 6 scallions, thinly sliced; 2 jalapenos, seeded and minced; 1/2 cup chopped cilantro; 1/4 cup fresh lime juice; 1/2 cup minced chives, for garnish

Servings: persons

6 1/2 pounds tomatoes, cored
2 pounds seedless watermelon, peeled2 cups coarsely chopped, 2 cups diced
2 pounds cucumbers, peeled and seeded2 cups coarsely chopped, 2 cups diced
1/4 cup sherry vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 scallions, thinly sliced
2 jalapenos, seeded and minced
1/2 cup chopped cilantro
1/4 cup fresh lime juice
1/2 cup minced chives, for garnish

1
Bring a large pot of water to a boil.
2
Add the tomatoes and blanch until the skins are loosened, about 30 seconds.
3
Transfer the tomatoes to a large rimmed baking sheet and let cool.
4
Peel the tomatoes and halve them crosswise.
5
Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices.
6
Press on the seeds; you should have about 2 cups of tomato juices in the bowl.
7
Coarsely chop enough of the tomatoes to make 4 cups.
8
Cut the remaining tomatoes into 1/2-inch dice.
9
In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber.
10
Transfer the soup to a large bowl.
11
Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper.
12
Refrigerate until chilled, at least 1 hour.
13
In a small bowl, mix the scallions, jalapenos, cilantro and lime juice; season with salt and pepper.
14
Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top.
15
Pass the scallion relish at the table.

283

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: 6 1/2 pounds tomatoes, cored, 2 pounds seedless watermelon, peeled2 cups coarsely chopped, 2 cups diced, 2 pounds cucumbers, peeled and seeded2 cups coarsely chopped, 2 cups diced, 1/4 cup sherry vinegar, and more.

Yes, Watermelon 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 Gazpacho

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