Tomato Watermelon Gazpacho

Dinner, Soup | July 19, 2015 | By

Growing up, soup was my favourite thing to have for dinner. Not because of the soup itself but because of the flatbread that inevitably went along with it. My mum would always make a rosemary parmesan bread on soup nights, something that filled the house with the most amazing smell and made everyone excited about an otherwise not-so-exciting dinner. While that used to be the highlight of the meal for me, I’ve since realized that soup can be pretty great on it’s own. Especially gazpacho; it’s perfect for dinner on a hot day and is super easy to make. Refreshing and delicious, it makes it easy to get excited about soup!

Serves 4


2 cloves of garlic
1/2 white onion
3 large tomatoes (any colour)
1 cup chopped watermelon
1/2 jalapeno pepper
1 cup basil leaves
2 tsp kosher salt
1/4 cup olive oil
2 tbsp lemon juice
Black pepper

1. Roughly chop garlic and onion and pulse in a food processor.
DSC_04282. Roughly chop the tomatoes and add to the processor, along with the watermelon. Pulse until the mixture is still chunky but well mixed. 
DSC_0430 DSC_04313. Mince jalapeno and add to the bowl, along with the basil leaves, salt, oil, lemon juice and some black pepper. Again, pulse until the mixture is still chunky but all ingredients are evenly distributed.
DSC_04344. Pour into bowls and enjoy! This can be served topped with fresh herbs, avocado or anything else you would like.