Tomato and melon gazpacho

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Fresh and refreshing, this soup is an excellent snack on a hot summer day.

Another hot day in the Big Apple! A bright, cold tomato and melon gazpacho is always in order when it's as hot as I find as satisfying as a colorful salad. This is another quick and easy recipe that involves just cooking. Taken from one of my absolute favorite Simple to Spectacular cookbooks by Jean-George Vongerichten and Mark Bittman, this fruity gazpacho is sweet, tart, and smooth in texture. Combining it with some grilled shrimp takes it to another level of sophistication and makes it a meal.

Tomato and melon gazpacho

  • Preparation time: 15 minutes
  • Time to cook: 2 minutes
  • Total time: 17 minutes
  • Performance: 4 1x
  • Category: Soup
  • Kitchen: Vegetarian, vegan


  • 3 pounds of melon
  • 5 tablespoons of extra virgin olive oil
  • 4 tomatoes (cored, peeled, seeded, and cut into 1-inch pieces)
  • 1 1/2 cups of water
  • 10 basil leaves
  • salt and pepper to taste)
  • juice of 1 lemon


  1. Cut in half and sow the melon. Remove the meat from the shell; cut into chunks Place 1 tablespoon of olive oil in each of the two 10 or 12-inch pans and turn the heat down to high (you can do this sequentially if you prefer).
  2. Add melon to one and tomatoes to the other and cook, stirring, until both become juicy, no more than 2 minutes. Put the melon, tomato, water (and ice cubes) and basil in a blender, along with the remaining 3 tablespoons of olive oil and salt and pepper to taste, and puree until smooth. Cold. Add lemon juice and adjust seasoning. To serve.


  • Calories 303
  • Saturated fat: 3

gazpachomelon tomato

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