Watermelon-Tomato Gazpacho 4.000

Deb Lindsey for The Washington Post; ice sculptures by Ice Lab Ice Sculptures

Jul 16, 2014

The combination of fruit works surprisingly well here.

Make Ahead: The gazpacho can be refrigerated in an airtight container for 3 to 4 days. The optional topping should be assembled just before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 4 cups

  • For the gazpacho
  • 2 cups chopped, seeded watermelon
  • 2 cups chopped tomatoes
  • 16 large basil leaves, finely chopped, plus 4 large leaves, for garnish
  • 2 teaspoons finely chopped garlic scapes (may substitute 2 small cloves garlic, minced)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • For the topping (optional)
  • Flesh of 1 firm yet ripe avocado, chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon garlic-flavored olive oil
  • 1 tablespoon good-quality balsamic vinegar


For the gazpacho: Combine the watermelon, tomatoes, finely chopped basil, garlic scapes, salt and pepper in a blender; puree until smooth.

For the optional topping: Combine the avocado, red onion, feta, oil and vinegar in a medium bowl, stirring gently so as not to mash the avocado.

Divide the gazpacho among individual bowls; tear the remaining 4 basil leaves, letting the pieces fall onto each portion, or place even scoops of the topping, if using, at the center of each portion. Serve right away.

Rate it

Recipe Source

From freelance writer Visi Tilak, who blogs at www.worldlyvegetarian.com.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.