Tomato and Watermelon Gazpacho Recipe
User Reviews
4.8
15 reviews
Excellent
-
Servings
6 servings
Tomato and Watermelon Gazpacho Recipe
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Adapted from here.
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Ingredients
For the gazpacho:
- 4 1/4 pounds whole peeled tomatoes (from 4 28-ounce cans)
- 2 2/3 cups seeded and diced watermelon
- 6 celery stalks, trimmed and finely chopped
- 1 small onion, peeled and finely chopped
- 5 garlic cloves, chopped
- 2 1/2 lices (3 1/2 ounces) french bread, cubed
- 2/3 cup canned tomato puree
- 1/2 cup basil leaves
- 2 tablespoons red wine vinegar
- Scant 1 cup olive oil
- kosher salt
- freshly ground black pepper
For the croutons:
- 4 lices 5 ounces french bread, torn into bite-sized pieces
- 3 tablespoons olive oil
- kosher salt
To finish: small basil leaves, extra virgin olive oil, flaky sea salt
Instructions
- Start by preparing the soup. Working in batches if needed*, place tomatoes, watermelon, celery, onion, garlic, bread, tomato puree, basil, 1 teaspoon salt and several turns of black pepper in a blender, and blend just until smooth. With the blender going, stream in the vinegar and olive oil. Transfer to a large bowl, and store covered in the fridge until ready to serve.
- To make the croutons, preheat and oven to 400°F. Add bread to a medium bowl, and toss with olive oil and a few pinches of salt. Transfer to a baking sheet, and cook, tossing occasionally, until crispy and golden (about 15 minutes). Let cool completely.
- Just before serving, season gazpacho to taste with additional salt and pepper. To serve, ladle soup into bowls, then top with croutons, basil leaves, a drizzle of extra virgin olive oil and a sprinkling of flaky sea salt.
Notes
- * You can make this in a big bowl with an immersion blender or in 2 batches using a regular blender (that's what I did).
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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