Watermelon Gazpacho

by Laura FrerichsTastemaker in Residence recipe from Martha Rose Shulman - NYT Cooking

Yields 4 to 6 regular servings, or 8 to 12 aperitifs

Tomato and watermelon are an unexpected match, their respective acidity and sweetness mingling to great effect. This soup, adapted from Anya von Bremzen’s book “The New Spanish Table,” integrates the melon into a bare-bones gazpacho, one of the sovereigns of the high summer table. There are so few ingredients here that the ones you use will really stand out, so try to get the freshest, juiciest tomatoes and sweetest watermelon you can. The chopped celery brings the flavor combination together, so don’t leave it out.

Featured in: Watermelon Gazpacho.


4 cups cubed seedless watermelon, about 1 1/4 pounds
1 pound ripe tomatoes, quartered or cut into sixths
2 to 3 Tbsp fresh lemon juice, to taste
2 Tbsp extra virgin olive oil
Generous 1/2 cup chopped celery (2 ounces)
Freshly ground pepper
Thin celery slices or sticks for garnish  


  1. Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.

Cook’s Note 

  1. Advance preparation: You can serve this soup the day after you make it. Leftovers are good for two or three days.