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Watermelon Gazpacho


Adapted from Tyler Florence: Tyler's Ultimate: Brilliant Simple Food to Make Anytime 
Makes 4-6 servings


  • 3 cups coarsely chopped fresh tomatoes (about 6 large tomatoes)
  • 3 cups cubed and seeded fresh watermelon (about 8 ounces)
  • 2 jalapeno peppers
  • 3 tablespoons sherry vinegar
  • 1/3 cup olive oil
  • 2 tablespoons minced red onion
  • 1 cucumber, peeled, seeded and minced
  • 2 tablespoons minced fresh dill, plus more sprigs for garnish
  • Kosher salt and freshly ground black pepper
  • 1/3 cup crumbled feta


Step 1: Puree half of the tomatoes, watermelon, and cucumber in a food processor.  
Step 2: Chop the remaining tomato, watermelon, and cucumber into a small dice and add to the puree.  
Step 3: Finely mince the red onion and jalapeno peppers and add to the soup mixture.  
Step 4: Add sherry vinegar, olive oil and salt/pepper to taste.  Season with salt and pepper to taste  

Step 5: Sprinkle the soup with feta cheese and garnish with dill.  The soup should be served at room temperature. 

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