The Good Life
with a Southern Drawl

Tomato-Watermelon Gazpacho

By Amy Bailey — July 17, 2018

Happy #meatlessmonday ? One of the differences I have noticed in American and European eating styles is that Europeans tend to eat for taste which means only eating what’s in season. If it’s not flavorful they don’t eat it. I’m not talking about flavored by sugar and butter but the actual flavor of the vegetable or fruit. A prime example was a gazpacho I had at the famous @la_maree_monaco , made with the sweetest tomatoes, fresh herbs, and topped with puréed frozen watermelon the goal of this gazpacho wasn’t just to be a soup, it was to be best the soup you’ve ever had, and it was thanks to the immensely flavorful seasonal ingredients. I’ve never been a huge gazpacho fan, but this flavor combination was unbelievable and so refreshing too. The tasty way to cool off from our sweltering humidity. Get the recipe for Tomato-Watermelon Gazpacho at #plantbased #eatseasonal

Tomato-Watermelon Gazpacho Recipe

3 large heirloom tomatoes

1/2 small jalapeno pepper

1 tsp red wine vinegar

1/4 cup extra-virgin olive oil

2 Tbsp red onion, diced

1 small cucumber, seeded and cubed

3-5 sprigs fresh dill

3-5 sprigs fresh cilantro

5 leaves fresh Basil

Kosher salt and freshly ground black pepper

2 cups cubed fresh watermelon, frozen solid (takes a few hours)


In Vitamix combine all ingredients except watermelon. Blend on low increasing speed every 20 seconds, then blend high for 10 seconds. Pour into a large bowl and refrigerate for an hour or more, or even overnight. When ready to serve. Transfer frozen watermelon cubes to Vitamix and blend. Ladle gazpacho into bowls evenly.Top with a spoonful of watermelon puree and dill or cilantro sprigs for garnish.