Watermelon and Tomato Gazpacho
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Watermelon and Tomato Gazpacho Recipe
Updated August 2025
Chef’s Tips:
* This makes a fresh and bright summer appetizer or starter, and is a perfect party dish.
* This gazpacho must be completely smooth, so let the blender run long enough to achieve the right texture.
* The amount of vinegar is up to you, and depends on the acidity of your tomatoes, so taste and adjust to your liking.
* If you prefer it a bit sweeter, add a touch of Farm Boy™ Pure Ontario Liquid Honey.
* Gazpacho tastes much better if it is allowed to rest. If you can, make it a day ahead.
Ingredients
- Gazpacho
- 4 medium ripe Roma tomatoes
- 2 slices stale baguette, or 1 slice sourdough bread (about 2/3 cup)
- 2 Lebanese cucumbers cubed (about ¾ cup)
- 3 cups cubed watermelon
- 1 Tbsp chopped shallot or red onion
- 2 Tbsp Farm Boy™ Sherry Vinegar or more to taste
- salt to taste
- ½ cup extra virgin olive oil
- Garnish
- 1 cup watermelon cut into 1/8" dice
- 1 Lebanese cucumber cut into 1/8" dice
- ¼ jalapeño pepper, seeds removed and minced optional
- extra virgin olive oil for drizzling
- handful fresh cilantro, mint, or basil leaves
Directions
- Bring a medium pot of water up to a boil. Score a large X on the end of each tomato, then carefully drop into the boiling water for about 20 seconds. Remove, then immediately transfer to a bowl of ice water. Let them cool, then peel and chop coarsely.
- In a blender jar, place the bread cubes and the tomato chunks. Let bread soak up the tomato juices while you prep the rest of the ingredients.
- To the blender jar, add cucumber, watermelon, shallot, Farm Boy™ Sherry Vinegar, salt, and extra virgin olive oil. Process on high speed until you reach a very smooth, creamy consistency.
- Adjust seasoning as needed. Chill the gazpacho for a minimum of 30 minutes and up to overnight before serving.
- For garnish: In a small bowl, mix watermelon, cucumber, jalapeño pepper, and extra virgin olive oil.
- Give chilled gazpacho a good stir, then pour into individual bowls or glasses. Top with a spoonful of the garnish. Finish with some fresh herbs and a drizzle of extra virgin olive oil. Serve and enjoy.