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Watermelon and Tomato Gazpacho | Great Performances


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Watermelon and Tomato Gazpacho
by Andrew Luzmore, Katchkie Farm Intern

Photo courtesy of Bon Appétit. 

Serves 2

Gazpacho is our go-to for a fast weeknight meal that doesn't require an oven or getting any pots dirty. Feel free to garnish this soup with any summer fruits or vegetables.


3 cups watermelon, cubed

1 1/2 cups tomato, chopped

1/2 shallot, roughly chopped

1 tablespoon extra virgin olive oil

1 tablespoon sherry vinegar

1 tablespoon chopped basil or cilantro

1 teaspoon salt


Combine all of the ingredients in a blender and pulse until very smooth (depending on the size of your blender, you might need to do this in two batches). Pass the soup through a fine-mesh strainer and chill in the refrigerator for 2 hours or until very cold. Garnish the soup with more diced watermelon, tomatoes and a drizzle of olive oil. 

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