Watermelon Tomato Gazpacho

butterfly Serves: 15 as a shooter, 6 bowls

Written By Eydie Desser


Love This Recipe?

Share It!

This popular soup originated from the Andalusian area of Spain, known  for being served cold, Gazpacho has many different influences from Greece, Rome, from the Moor’s and Arab cultures. The original soup was blended stale bread, olive oil and garlic, with water or vinegar and pounded together in a mortar. Local vegetables and almonds were added later.

Gazpacho, now, has become a generic term for a cold soup with a vegetable and/or fruit base.  We made both!  It’s refreshing, hydrating and filled with nutrieints.


  • 1 (5) pound watermelon, peeled:  4 cups roughly chopped, and 6 cups diced to ¼-inch pieces     
  • 2 cups Pomi brand diced tomatoes, drained 
  • 1 cucumber peeled, seeded and diced to ¼-inch pieces
  • 1⁄2 red bell pepper, seeded and diced to ¼-inch pieces
  • 3 tablespoons finely diced red onion, plus more to taste
  • 3 tablespoons finely chopped basil
  • 3 tablespoons finely chopped mint
  • 1 teaspoon finely grated lime zest
  • 1⁄4 cup freshly squeezed lime juice, plus more to taste 
  • 2 teaspoons peeled and minced ginger
  • 1 teaspoon minced serrano pepper or more to taste
  • 1 teaspoon kosher salt, or more to taste (optional)


  1. Place the 4 cups of roughly chopped watermelon in a high speed blender, and puree on high for 30 seconds, or until completely liquefied. Pour into a large bowl.
  2. Add the 6 cups of ¼-inch diced watermelon and all the remaining ingredients to the bowl of puréed watermelon. Stir to combine. Taste and add more lime juice, onion, chile and/or salt to please your palate. 
  3. Cover and chill in the refrigerator for at least 3 hours, but 24 hours is ideal to meld the flavors. 
butterfly Cook's Notes:

Pour into bowls and garnish with basil or mint.

Love This Recipe?

Share It!