Watermelon-Tomato Gazpacho with Scallion-Cilantro Relish {Recipe}

Watermelon is a sweet upgrade to tomato gazpacho, a classic cold summer soup. Garnish with a relish of scallions and cilantro for a delicious start to your summer meal.

Now that Labor Day has passed and everyone has school, football games and tailgating on his or her mind, you may be shifting gears in the kitchen to start making more fall-friendly recipes. But before you do, use the last of the summer watermelon and  farmers market tomatoes to make this Nutritioulicious 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 is adapted from Food & Wine Magazine. It makes a delicious amuse bouche served in shot glasses, appetizer served in small tumblers, or main dish served with some whole wheat crostini.

In one word: Yum!

watermelon tomato gazpacho recipe

Watermelon-Tomato Gazpacho

watermelon gazpacho

Watermelon-Tomato Gazpacho with Scallion-Cilantro Relish
 
Prep Time
Total Time
 
Watermelon is a sweet upgrade to tomato gazpacho, a classic cold summer soup. Garnish with a relish of scallions and cilantro for a delicious start to your summer meal.
Author:
Recipe Type: Appetizer, Entree, Soup
Cuisine: Spanish
Serves: 6-8
Ingredients
Gazpacho:
  • 3 pounds plum or beefsteak tomatoes, cored
  • 1½ cups coarsely chopped seedless watermelon
  • 1 cup coarsely chopped English cucumber, peeled and seeded
  • 1 cup diced seedless watermelon
  • 1 cup diced English cucumber, peeled and seeded
Scallion-Cilantro Relish:
  • 2 tablespoons sherry vinegar
  • 3 tablespoons lime juice, divided
  • 2 tablespoons olive oil
  • 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)
Instructions
  1. Preheat oven to roast at 400 degrees F. Spread the cored tomatoes on a foil-lined baking sheet. Roast for 10-15 minutes, until tomato skins are loosened and tomatoes are soft. Remove from oven and let cool.
  2. Peel the tomatoes and halve them crosswise. Working over a coarse strainer set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into ½-inch dice.
  3. In a food processor or blender, puree the coarsely chopped tomatoes with the reserved tomato juice and the 1 cup each of chopped watermelon and cucumber until the soup is smooth. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon, and cucumber, the sherry vinegar, 1 tablespoon lime juice, and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
  4. In a small bowl, mix the scallions, jalapeños, cilantro, and remaining lime juice; season with salt and pepper.
  5. Ladle the soup into shot glasses, tumblers, or bowls. Drizzle each serving with some of the remaining tablespoon of olive oil, a teaspoon of the scallion-cilantro relish, and a sprinkle of chives if using.
Notes
Soup is best served chilled and can be kept in the fridge for a couple of days.

 Do you have a variation on traditional tomato gazpacho? Please share it with us! 

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