Quick, Easy & Chill Summer Recipe
Gazpacho is my go-to meal as the summer gets hotter and the tomatoes get sweeter. I eat gazpacho for lunch, and dinner, and have even been known to make myself a big bowl for breakfast. Who can resist the cool fresh flavors? Not to mention a bowl of gazpacho is about as healthy as a meal can get.
Make It Big
I make a double batch and let it mellow in the fridge and then work on eating it throughout the week. Gazpacho is always better after the flavors have a chance to meld. Fifteen minutes to prepare and you have multiple meals just waiting for you in the cold fridge.
Don't Forget the Extras
Watermelon makes this gazpacho fresh and slightly sweet. Top it with some salty Marcona almonds and a sprinkling of goat or feta cheese.
Smooth or Chunky?
I like my gazpacho chunky so I prepare it in a food processor. Check out my post on How To Use A Food Processor that will make your life easier and help you eat healthier. If you prefer a smoother gazpacho you can use a blender.
More Gazpacho Recipes
I have several great gazpacho recipes. I encourage you to try them all, including: Peach and Tomato Gazpacho with Goat Cheese Croutons, Roasted Yellow Gazpacho, Gazpacho with Quinoa and Seafood Gazpacho, which is really a mashup between gazpacho and ceviche.
Yield 10 - 12
This easy-to-make watermelon and tomato gazpacho is the perfect summer dish to get you through the heat, minimize your cooking efforts and feed you for a week. Watermelon gives this gazpacho an extra flavor burst and a little sweetness.
- 2 cloves garlic, peeled
- 1 medium shallot, peeled and sliced in half
- 1 1/2 pounds seedless watermelon, rind removed and cut into 2" chunks
- 1/2 pounds tomatoes
- 1/2 large cucumber, peeled and seeded
- 1 handful basil leaves
- 2 T extra virgin olive oil, plus more for drizzling
- 1 T Jerez Spanish sherry vinegar (Plus more to taste)
- 1 t kosher salt
- Pepper to taste
- Marcona almonds for garnish (optional)
- Goat or feta cheeses for garish (optional)
- Put the garlic and shallots in the food processor and blitz until finely chopped. Add tomatoes, watermelon, cucumber, basil, olive oil, vinegar, salt and pepper and pulse until you achieve your preferred chunkiness or smoothness. Taste the gazpacho and and adjust the olive oil, vinegar, salt and pepper. Cover and refrigerate, preferably overnight, but at least until thoroughly chilled.
- When you are ready to serve the gazpacho, remove from the fridge, taste and adjust the olive oil, vinegar, salt and pepper again. Serve in individual bowls garnished with Marcona almonds and a sprinkling of crumpled goat or feta cheese.
I make this gazpacho in a 20-cup food processor. Depending on the design and size of your food processor you may need to make this in two batches to prevent overflowing. You can also make this gazpacho in a blender, but you will get a smoother, less chunky soup.
Cuisine Spanish, New American