• David Locke

Chilled Watermelon Tomato Gazpacho

Updated: Jul 15, 2020


The first time I ever heard of this I was in a restaurant in Washington, DC with my wife. We ordered the soup and to our amazement the waiter brought out a few pieces of chopped tomato and watermelon in a large bowl. Well, “country-come-to-town” looked quizzically at my wife said, “is this it?” Then, the waiter came back with a table-side-pour of the most delectable chilled soup either of us had ever tasted. For a few years I searched for something similar, and this is even better. I found this recipe from Tyler Florence years ago and have modified it just a bit.



In the mood for the best summer chilled soup ever? Of course you are! Even if you are not a watermelon or a tomato fan you will still love this. My wife absolutely loves, and I mean loves, this! One year she asked me to make small demitasse cups of it to be served at her birthday party as an appetizer. I presented them in a large flat serving plate of ice. No matter the presentation from a melamine bowl around the pool to something more elegant, trust me you will never forget this soup. It’s very easy to scale this recipe up by doubling it, and, best of all, it is no-cook and very healthy. It sure does not taste like it!




Ingredients


3 Small or 1 Large Tomato (Preferably Homegrown)

1/2 a Small Seedless Watermelon, About 2 cups

1/2 Serrano Pepper, Seeded

1/4 Cup Extra Virgin Olive Oil

1 Teaspoons Red Wine Vinegar

2-3 Tablespoons Red Onion

1/2 Cucumber, Seeded

1/4 Teaspoon Black Pepper or to taste

1/2 Teaspoon Sea Salt or to taste

1/4 Cup Feta Cheese Crumbles

Fresh Dill for Garnish

Method


In a food processor, pulse the tomato, watermelon and Serrano pepper until lightly course. Then, add the olive oil, vinegar, onion, cucumber, pepper and salt and pulse until just a bit of texture remains. Make sure to use an olive oil that tastes good by itself. (As you blend remember you want texture but not for someone to have to chew the soup. Yikes!)


Cover and chill the soup for at least an hour or over-night.


Serve in chilled bowls with a tablespoon of feta cheese crumbles or to taste and with a generous garnish of dill. A garnish of mint also works in a pinch (pictured).

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