Quick Pickles
Martha Rose Shulman, Lukas Volger
611 ratings with an average rating of 4 out of 5 stars
611
40 minutes
Watermelon Gazpacho
- Total Time
- 10 minutes, plus several hours chilling time
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 regular servings, or 8 to 12 aperitifs
- 4cups cubed seedless watermelon, about 1¼ pounds
- 1pound ripe tomatoes, quartered or cut into sixths
- 2 to 3tablespoons fresh lemon juice, to taste
- 2tablespoons extra virgin olive oil
- Generous ½ cup chopped celery (2 ounces)
- Salt
- Freshly ground pepper
- Thin celery slices or sticks for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
89 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 1 gram protein; 471 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.
Tip
- Advance preparation: You can serve this soup the day after you make it. Leftovers are good for two or three days.
Private Notes
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Cooking Notes
Donna
I had this for the first time a couple of years ago and fell in love! She added 2 finely slice small green onions to the soup before chilling (she recommended overnight) and garnished with chopped green onion stems. The onion flavor is a wonderful compliment to the sweetness of the watermelon and tomato.
nanbrand
I added half a cucumber, minced and seeded, 2 tbsp red onion, as well as a tsp of red wine vinegar and some black pepper. Instead of garnishing with celery, I sprinkled on feta cheese. Very tasty!
George
Made this, followed Donna's advice with the green onions, and added little strips of fresh basil leaves to the toppings. Really refreshing with South Carolina tomatoes and melon.
Phoebe
I made this last week and it was good - but after sitting for an entire week in the fridge it was excellent: interesting, subtle, not overseasoned as is so typical today.
Li hing mui
Needed something, so added a bit of li hing mui powder and it was terrific.
my note
1 pound tomatoes is 2 1/2 cups
elizabeth
This is wonderful! Add a couple of seeded jalapeños.
julie d
I made as directed and this is like gazpacho without the zing but a little sweet, maybe I should have expected that.
Laurel R
I added some garlic to this soup and served with a dollup of sour cream..was delicious and refreshing on a hot summer day!
Dauntless
Use lime not lemon juice.
MP
Added a cucumber, blended in a bowl with hand immersion blender. Served with some toasted brioche croutons (just cube cut some brioche and toast in oven for 5min) and candied bacon crumbles (bake bacon & brown sugar in oven, then dice) sprinkled on top. Fantastic.
nanbrand
I added half a cucumber, minced and seeded, 2 tbsp red onion, as well as a tsp of red wine vinegar and some black pepper. Instead of garnishing with celery, I sprinkled on feta cheese. Very tasty!
George
Made this, followed Donna's advice with the green onions, and added little strips of fresh basil leaves to the toppings. Really refreshing with South Carolina tomatoes and melon.
Donna
I had this for the first time a couple of years ago and fell in love! She added 2 finely slice small green onions to the soup before chilling (she recommended overnight) and garnished with chopped green onion stems. The onion flavor is a wonderful compliment to the sweetness of the watermelon and tomato.
Private notes are only visible to you.
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