Strawberry, Watermelon, and Tomato Gazpacho

Strawberry, Watermelon, and Tomato Gazpacho

Renée Robinson

Beat the Heat with An Ice Cold Bowl of This Fruit-Filled Gazpacho.

Well, Gazpacho Season is here. Besides a wedge of watermelon, an icy cold bowl of gazpacho is my go-to food for beating the heat. By making it early in the day or even the day before, you’ll have no need to spend time rushing around trying to get a meal on the table. It just sits in the fridge, waiting to be served. 

This time around I added strawberries and watermelon to the tomatoes, which makes for a more complex flavor. The sweet fruits need to be balanced with plenty of acid and salt. I used both lime juice and red wine vinegar.  One Fresno chili was perfect for adding a touch of heat and a wedge of red onion filled the bill for some needed alium. Fresh basil and ground celery seeds provided both flavor and a beautiful fragrance.

Fresh Ingredients for Gazpacho

I had a little bit of beet juice left over from my Scarlet Spaghetti and used it here. It is not absolutely necessary, and I’ve made it an optional ingredient, but it did contribute to a fullness of flavor. This is also the time to use a really good extra virgin olive oil, as its flavor will be noticeable. 

I’ve provided the exact amounts of acid and salt I used, but this will all hinge on your particular fruits. If your tomatoes are particularly sweet or tart, you will want to adjust the seasonings. The same goes for the strawberries and watermelon. I did a lot of tasting in order to get exactly what I wanted. And once it has chilled for several hours or overnight, you need to taste it again, because the colder temperature dulls flavors and you may need to tweak it. 

A little crumbled feta sprinkled on top was lovely. That small hit of briny creaminess was so good with the sharp flavor of the finished gazpacho. I like to serve mine with some crusty bread in order to sop up every last drop. Yup, summer is most definitely upon us. 

Strawberry, Watermelon, and Tomato Gazpacho

Recipe by Renée Robinson
Servings

4 - 6

servings

Gazpacho with Strawberries, Watermelon, and Tomatoes

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 pound 1 tomatoes

  • 1 pound 1 strawberries, trimmed, reserving 2, sliced thin, for garnish

  • 1 pound 1 watermelon chunks

  • 1/4 large 1/4 red onion, plus 1/4 cup minced for garnish

  • 1 1 Fresno chili, trimmed

  • 1 1/2 1 1/2 limes, juiced, zest reserved for garnish

  • 1/2 small 1/2 baguette, crust removed and torn into pieces (4 oz.)

  • 3 tablespoons 3 red wine vinegar

  • 5 large 5 basil leaves, plus more small leaves for garnish

  • 1 1/2 teaspoons 1 1/2 Morton’s kosher salt

  • 1 teaspoon 1 celery seeds, ground, plus extra for garnish

  • *Optional 2 tablespoons beet juice

  • 3/4 cup 3/4 extra virgin olive oil, plus more for drizzling

  • 1 tablespoon 1 finely crumbled feta cheese, per serving

  • Black pepper, coarsely ground

Directions

  • Combine the tomatoes and next 11 ingredients in a blender and process until everything is pureed. With the blender still running, add the olive oil in a steady stream until thoroughly combined. Put into a large bowl, cover and chill for at least 3 hours or overnight.
  • When ready to serve, stir and taste for seasonings.
  • Pour into individual bowls and garnish with a few slices of strawberries, a little minced onion, crumbled feta, basil leaves, celery seeds, lime zest, black pepper, and a few drops of olive oil. Enjoy!

Equipment

  • Blender

12 Responses

  1. I just made this and found my chilis were a bit too smushy but the jar of TJ’s sweet pickled jalapenos was in the fridge so I threw a few of those in. It was delish. Next time I will make sure I use those peppers before they go south.

    1. I’m so happy to hear you enjoyed it, Barb. Isn’t it annoying when an item goes bad on you before you get a chance to use it? But I’m sure yours was delicious. Thanks so much for letting me know!

  2. This is an ideal summer lunch. I made it when family was visiting, and even those who don’t like raw tomato or watermelon loved it. The leftovers hold really well for days in the refrigerator, too. This is definitely going on “repeat”. Thanks Renee!

    1. Jeanne, I’m thrilled to hear you and your family liked it as much as we do. Thanks so much for letting me know. These summer days call for something cold and refreshing. You’re very welcome!

  3. Looking forward to trying this!! Had to write it out as site wouldn’t allow me to copy and paste.
    Question….. why did you decide to leave out the bread and vinegar?
    Love, love your recipes!!❤️

    1. Hi, MaryAnn! I’m a little confused as to your question about the bread and vinegar. I don’t leave it out. I instruct you to add them to the blender, along with the tomatoes and the “next 11 ingredients”, which includes the bread and vinegar. I hope this answers your question. As far as cutting and pasting goes, you’re right. You can’t cut and paste the recipe, but you can print it.
      Hope you enjoy the gazpacho and thank you so much!

    1. Hi there, Marilyn, my dear friend! I so hope you give this a try. And I hope you’ll enjoy it.😊

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