You can tell it’s hot here because this is the second chilled soup I’ve posted in a row. Refreshing is the name of the game in my kitchen this week! The combination of red ripe tomato and crisp watermelon in my Watermelon Gazpacho is unexpected and wonderful. The flavor is nicely balanced between sweet and savory – and depending on what color tomato and what type of watermelon you use, the color falls somewhere on the spectrum of an appetizing shade of peachy pink. Serve it ice cold.
I found the yellow watermelon at the farmers market on Sunday. I won’t pull your leg, it tastes exactly the same as regular watermelon, but I’m always in favor of supporting genetic diversity in the food chain 😉 and colorful food is fun! If you haven’t come across any of the yellow variety, use a regular one. Seedless will be a little easier to work with, but frankly I find seedless watermelons to have less flavor.
The formula is easy, equal parts tomato to watermelon, so you can make this in any size batch you want. I kept mine very simple, with just a squeeze of lime and some salt, but this could easily be the base for a more traditional gazpacho with minced red onion, cukes, and peppers.
I like to serve it with cubes of frozen watermelon for texture and they help to keep it icy cold on a hot night. A little garnish of mint or basil is really all it needs.
- 2 medium red ripe tomatoes
- about 1/2 small yellow watermelon
- juice of 1 lime 2 if your lime is not very juicy
- dash salt
- mint leaves
- cubes of frozen watermelon
- Wash and give the tomatoes a rough chop. Add them to the bowl of a food processor fitted with the metal blade.
- Remove seeds from the watermelon and give it a rough chop. Add it to the processor. Pulse the machine on and off until the tomatoes and watermelon have been pureed. Scrape down the sides of the machine if needed.
- Pour the mixture into a bowl. Add the lime juice and salt to taste. Refrigerate until very cold.
- To serve, pour soup into small glasses and top with cubes of frozen watermelon and fresh mint leaves.
- To freeze watermelon, cut in small, regular cubes and set out on a parchment lines baking tray. Set the whole tray in the freezer and freeze until solid. you can transfer the cubes to a zip lock baggie after they have frozen for storage.
make it your own
- Spice it up by blending a rough chopped jalapeno in with the tomato and watermelon. Garnish with sliced jalapeno.
- Use colorful heirloom tomatoes.
- Add finely minced red onion, bell peppers, and cucumber for a more traditional gazpacho. Season with a dash of red vinegar and good fruity olive oil.
This is minimalist summer eating at its best. Low carb, gluten free, vegan, low calorie, and delicious!
For instructions on how to cut a watermelon in cubes, see this post.