Real Recipes From Real Home Cooks ®

watermelon and heirloom tomato gazpacho

Recipe by
Jeannie Burke
Chicago, IL

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.

yield serving(s)
prep time 30 Min
cook time 5 Min
method Blend

Ingredients For watermelon and heirloom tomato gazpacho

  • 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
    honey
  • 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.
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