epicurious5.0
Tomato-Watermelon Gazpacho
Wait to make this gazpacho until it’s the scorching second half of summer when your farmers’ market is bursting with juicy tomatoes.
👥 8 Servings👤 Shelly Westerhausen Worcel📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●strainer
📝 Preparation Steps
1
Add the watermelon to a blender, blend on high until smooth, and strain through a fine-mesh strainer into a bowl. Discard the solids and pour the watermelon juice back into the blender.
watermelon (from half a small melon), diced (about 2 cups)12 oz
2
Add the tomatoes, celery, bell pepper, green onions, pickled jalapeño and juice, and salt. Blend on high speed until completely smooth, 3 to ⏱️ 5 minutes. With the blender running, slowly pour in the oil and blend for an additional 2 to ⏱️ 3 minutes, or until emulsified. Taste and season with salt and jalapeño juice as needed.
3
Transfer to an airtight container and chill at least ⏱️ 2 hours before serving. Do ahead: Store leftovers refrigerated in an airtight container for up to 4 days or freeze for up to 2 months.
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