I wanted to make a gazpacho that was thirst quenching, nutritious and refreshing, so I married some juicy heirloom tomatoes, seedless watermelon, with the traditional bell peppers and cucumbers. All of which have a high water content, making it unnecessary to add tomato juice. This recipe was pretty simple even though the list of ingredients seems a bit daunting. As long as you have the right measuring tools it’s quite simple to make. Optional: make a big batch and store in the fridge for up to five days.
- 3 cups of diced heirloom tomatoes + 2 tbsp for garnish
- 1 ½ cups of diced cucumbers – seeded and peeled + 2 tbsp for garnish
- 1 ½ cups of diced red pepper – seeded + 2 tbsp for garnish
- 1 cup of diced onions
- 2 cups of chopped watermelon – seeded + 2 tbsp diced for garnish
- 1 cup of croutons
- 2 tbsp of tomato paste
- 2 tbsp olive oil + 1 tsp for drizzle on garnish
- 1 tbsp of freshly squeezed lemon juice
- 1 tbsp of balsamic vinegar
- 1 tsp diced garlic
- 1 tsp salt
Place all the ingredients into a food processor and blend until smooth. Chill the soup for minimum 4 hours but can be stored in the fridge over night. Mix all the reserve garnish (tomatoes, cucumbers, red peppers, and watermelon) with olive and salt. Place a tbsp onto each serving. Serve with a cool cocktail, perhaps a watermelon margarita or mojito.