Watermelon-Tomato Gazpacho

Traditionally, gazpacho is a tomato-based soup that is served cold, but you’ll find many varieties of this Spanish soup these days. The following recipe makes a delicious amuse-bouche served in shot glasses, appetizer served in small tumblers or main dish served with some whole-wheat crostini. 

Watermelon-Tomato Gazpacho

Recipe by Jessica Levinson, MS, RDN, CDN
Adapted from Food & Wine Magazine


  • 3 pounds plum or beefsteak tomatoes, cored
  • 1 cup coarsely chopped English cucumber, peeled and seeded
  • 1 cup coarsely chopped seedless watermelon
  • 1 cup diced seedless watermelon
  • 1 cup diced English cucumber, peeled and seeded
  • 2 tablespoons sherry vinegar
  • 3 tablespoons lime juice, divided
  • 2 tablespoons olive oil, divided
  • Salt and freshly ground pepper
  • 3 scallions, thinly sliced
  • 1 jalapeño, seeded and minced
  • ¼ cup chopped cilantro
  • ¼ cup minced chives, for garnish (optional)


  1. Preheat oven to 400°F. Spread the cored tomatoes on a foil-lined baking sheet. Roast for 10 to 15 minutes, until tomato skins are loosened and tomatoes are soft. Remove from oven and let cool. Peel the tomatoes and cut them in half.
  2. Working over a coarse strainer set over a large bowl, squeeze the tomato halves to release the seeds and juices. You should have about 2 cups of tomato juice in the bowl.
  3. Coarsely chop 4 cups of the tomato flesh. There will be leftover tomatoes — dice them into ½-inch pieces.
  4. In a food processor or blender, puree the coarsely chopped tomatoes with the reserved tomato juice and the 1 cup each of coarsely chopped watermelon and cucumber until the soup is smooth.
  5. Transfer the soup to a large bowl. Stir in the remaining diced tomato, diced watermelon, diced cucumber, sherry vinegar, 1 tablespoon lime juice and 1 tablespoon olive oil. Season with salt and pepper. Refrigerate until chilled, at least 1 hour. Can be stored in a covered container in the refrigerator for a couple of days.
  6. In a small bowl mix scallions, jalapeños, cilantro and remaining lime juice. Season with salt and pepper.
  7. When soup is fully chilled, ladle into shot glasses, tumblers or bowls. Drizzle each serving with some of the remaining tablespoon of olive oil, the scallion-cilantro relish and a sprinkle of chives, if using. Serves 6 to 8.

* This recipe originally appeared on Jessica Fishman Levinson's Nutritioulicious blog in September 2013.

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Jessica Fishman Levinson
Jessica Levinson, MS, RDN, CDN, is a nationally recognized nutrition expert with a focus on culinary nutrition and communications. Jessica’s passion lies in the kitchen, where she develops nutritious and delicious recipes to feed her family and inspire others to do the same. She is an experienced and published nutrition writer, author and speaker. Follow her on Twitter, Facebook, Pinterest and Instagram.