Tomato &  Watermelon Gazpacho

butterfly Serves: 4 (can be doubled)

Written By Eydie Desser


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Tomatoes and watermelon are a summer fruit marriage made in heaven!  Spiked with a bit of yuzu and spice makes for a delightful appetizer, hors d’oeuvre, or light lunch.


  • 2 cups diced red tomatoes 
  • 1 cup diced watermelon 
  • 1 cup salt free tomato juice 
  • 1 tablespoon salt free tomato paste, or more to taste 
  • 2 teaspoons Banyuls or sherry vinegar 
  • 1 tablespoon lemon Juice 
  • 1 tablespoon lime juice 
  • ¼ teaspoon piment d’Espelette 
  • 3-5  drops of tabasco, or more to taste  
  • 2-3 grinds of black pepper, or more to taste
  • ½ cup small cherry tomatoes 
  • ½ cup small watermelon balls
  • 1 tablespoon yuzu juice


Marinate the Garnish:

Using  a small melon baller, make watermelon balls and place in a small bowl with the cherry tomatoes. Add yuzu juice and let marinate while you make the gazpacho.

Make the Gazpacho:

Using a high speed blender, blend the diced tomato and watermelon with the tomato juice, tomato paste, vinegar, lemon and lime juice.  Season to taste with the piment d’Espelette, tabasco, and black pepper.

To Serve:

For lunch, pour in pretty bowls, and top with yuzu marinated melon and cherry tomatoes.

For an hors d’oeuvre, pour in mini cups or shooters. Skewer the melon balls with toothpicks and place in the cups or shooters.

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