Tomato Watermelon Gazpacho

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ByCorey Created Updated

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Top down photo of gazpacho in a glass bowl, sitting on a plate with a spoon Gazpacho is always a favorite during the summer months. This recipe popped out at me while I was thumbing through my WW magazine.

The combination of tomato and watermelon was intriguing, and I just so happened to have a Tupperware full of watermelon that I cut up earlier this week. Sounds like a winning combo to me! I didn’t have any fresh tomatoes on me, so I did use canned tomatoes.

The recipe did not specify, but fresh always tastes better in my mind. This cold soup was loved by all in the family. The girls are salsa lovers, so I was confident they would gobble this up…. which they did. The idea of a cold soup did blow their minds a bit.

At first, big D couldn’t get around the fact that it was a soup, and it was cold. 🙂 This Super healthy Tomato Watermelon Gazpacho is fun, fresh and full of flavor.child sitting at a table giving a "thumbs up" while eating the Tomato Watermelon Gazpacho

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How to Make Tomato Watermelon Gazpacho

  1. Finely chop your fresh basil, set aside.
  2. Dice 1 cup tomato and 1/3 of cumbers; set aside.
  3. Seed & finely dice jalapeño pepper. Set aside.
  4. Puree remaining tomato and cucumber with watermelon in food processor or blender.watermelon chunks, tomatoes and cucumber in blender
  5. Blend until it is smooth.watermelon, tomatoes, and cucumbers blended together in blender
  6. Pour into large bowl. Stir in reserved diced tomato and cucumber, jalapeno, basil, lime juice and salt.Tomato Watermelon Gazpacho mixture in a large mixing bowl, topped with chopped cucumber, parsley, tomato and jalapeno, with a half of lime being squeezed on top
  7. Mix well. 4. Cover and chill until cold, at least 3 hours or up to 24 hours. Tomato Watermelon Gazpacho served in a small glass bowl, with a spoon on the side

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Tomato-Watermelon Gazpacho

4 -6
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes

Ingredients
 

  • - 1lb tomatoes cut into chunks
  • - 1 cucumber peeled and cut into chunks
  • - 3cups cubed seedless watermelon
  • - 1 jalapeno pepper seeded and minced
  • - juice of 1 lime
  • - 1/2 tsp salt
  • - 1 scallion thinly slice
  • - 1/2 tsp salt
  • - 2 tbsp fresh basil finely chopped

Instructions

  • Finely chop your fresh basil, set aside.
  • Dice 1 cup tomato and 1/3 of cumbers; set aside.
  • Seed & finely dice jalapeño pepper. Set aside.
  • Puree remaining tomato and cucumber with watermelon in food processor or blender.
  • Blend until it is smooth.
  • Pour into large bowl. Stir in reserved diced tomato and cucumber, jalapeno, basil, lime juice and salt.
  • Mix well. 4. Cover and chill until cold, at least 3 hours or up to 24 hours.

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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2 Comments

  2. I am sooooo sorry, I totally missed that didn’t I! 2 tbsp of chopped basil 🙂 I just went in and added that to the recipe. Thanks for the catch! Hope you enjoy!

    Reply