Watermelon and Heirloom Tomato Gazpacho

Jeannie Burke


The chef made this on a very steamy hot day at the Botanic Garden. It was so delicious. He topped it with a dab of lemon oil and skewered leftover fruit.


☆☆☆☆☆ 0 votes

This recipe will easily yield 8 servings.
30 Min
5 Min


  • 450g
    hierloom tomatoes
  • 200 g
    strawberries, fresh
  • 700 g
    watermelon, chopped
  • 300 g
    cucumber, deseeded, chopped
  • 50 g
    red onion, sliced
  • 20 g
    ginger, sliced
  • 12 g
    fresno or red finger chili, chopped
  • 60 g
    white balsamic vinegar
  • 40 g
    lime juice
  • 25 g
  • 100 g
    red pepper chopped
  • 20 g
    olive oil
  • 75 g
    dry bread
  • 1 sprig
    fresh mint
  • s& p
    to taste

How to Make Watermelon and Heirloom Tomato Gazpacho


  1. In two batches, put all ingredients in blender and puree. Use remaining pieces for garnish. Top with lemon oil.

Printable Recipe Card

About Watermelon and Heirloom Tomato Gazpacho

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Low Fat Dairy Free

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