Tomato-Watermelon Gazpacho With Avocado

This looks delicious. I’ll use the bread, as I put it in my regular gazpacho. And may try a wee bit of good balsamic vinegar.

Wondering if a food processor would suffice.

Soaking avocados in lime or lemon and using chives instead of onion made it more summery. Without kids afoot, a dash of vodka lemon sorbet or frozen lemonciello on top is a treat.

This is a great recipe. Doubled the amounts for lunch leftovers and served with lightly toasted baguette. As some other comments indicated, I doubled the garlic and added Aleppo pepper and paprika. I also served with (vegan) feta crumbles and torn mint leaves to increase the flavor. The perfect lunch on a steamy summer day.

Not a winner in our house - raw garlic and raw onion didn’t quite mellow enough

This was delicious! Added about a cup more of watermelon (same split in the soup and chopped to add afterwards), Jalepeno instead of cucumber, cubed feta, replaced salt with chili salt.

I followed the recipe exactly; after chilling I added some hot sauce. Melissa Clark never disappoints. Thank you, Melissa!

This is very good, but as others have said it needs more flavor. Double the garlic and half a jalapeño did the trick. My blender isn't up to the ice cube, and the baguette needed to be processed in a small food processor first. You can half the oil, or just eyeball it and add a generous glug.

I just made this by accident but love it. I thought I was making the other NYT recipe for watermelon gazpacho which I have made before and love too. I realized when I got to the bread part that this was a different one. Regardless, I made this as is but didn’t have baguette so substituted one toasted pita. Right now don’t need an incentive to add other recommendations but I might next time.

Spanish unfiltered olive oil from Trader Joe’s along with my garden tomato seconds along with a splash of sherry vinegar made this!

Very good soup! Added some red pepper flakes to serve for a bit of heat. Only thing to note is that the color of mine was more of a medium pink than the nice deep red in the photo. Taste was excellent but the color might have been a little off-putting, depending on one’s preferences.

I was not exact on the amt. of tomatoes or watermelon. Didn't add bread. Added lemon and fresh mint. Needed to lessen the sweetness of the watermelon. I will make it again and add a hot pepper to cool the sweetness some more. Really like it. Especially in this heat.

I upped the garlic and added lime juice and a bit of fish sauce. I found this recipe a bit flavorless without some add-ins.

Toasted bread in pan, reserved centers for croutons, putting the balance in the broth. No cukes so used celery tops and leaves and a sweet pepper and held back chunky veggies to put on the top. I whizzed it in my instant pot liner so I could stick it in the freezer and get it good and cold (also added some bloody mary mix and a teaspoon of adobo because tomatoes are not delicious right now. Did a quick pickle of red onion for the top. Put small dollop of sour cream.

This was just perfect on a hot summer day