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watermelon gazpacho

Watermelon & Tomato Gazpacho with Summer Herbs

  • Author: Jennifer McDaniel
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 6-8 1x


  • 4 medium tomatoes, sliced into quarters
  • 4 c. diced seedless watermelon
  • 1 cucumber, peeled, sliced
  • 1 yellow bell pepper, quartered
  • 1 medium shallot, peeled and halved
  • 1 garlic clove
  • 1/2 c. packed basil and mint (optional dill as well)
  • 1/4 c. extra-virgin olive oil
  • 3 T. sherry cooking wine
  • 2 T. honey
  • ½ t. salt
  • ¼ t. pepper


  1. Place tomatoes in food processor or blender. Blend until desired consistency (I like mine fairly pureed).
  2. Pour tomatoes into a large storage container.  In batches, blend the rest of the ingredients until finely chopped.
  3. Add watermelon mixture to tomatoes. Stir until fully combined. Refrigerate until chilled, about 1 hour.
  4. To serve, top the soup with avocado and fresh herbs. Other delish additions are hard-boiled eggs or feta cheese