Tomato-Watermelon Gazpacho With Avocado

Ingredients

• 1 lb ripe tomatoes (about 2 fat tomatoes, cored and cut into chunks)
• 1 cup seedless watermelon (diced small; divided)
• 1.5 oz day-old baguette (about a 2-inch-thick slice, cut into pieces)
• 1 Kirby cucumber (trimmed and cut into chunks)
• 2 tbsp red onion (chopped)
• 1 clove garlic
• 0.5 tsp kosher salt
• black pepper (freshly ground, to taste)
• 1 ice cube
• 0.25 cup extra virgin olive oil
• 0.25 avocado (peeled and diced small)

Steps

1. 1

   In a blender, combine the tomato chunks, 1/2 cup of the diced watermelon, the bread pieces, cucumber chunks, chopped red onion, garlic clove, kosher salt, black pepper, and the ice cube.

2. 2

   Purée the mixture until completely smooth.

3. 3

   With the blender running on a low speed, slowly drizzle in the extra virgin olive oil until emulsified.

4. 4

   Transfer the gazpacho to a container and chill in the refrigerator until very cold, at least 30 minutes.

5. 5

   Serve the chilled soup in bowls, garnished with the remaining 1/2 cup of chopped watermelon and the diced avocado.

Notes

This recipe is an excellent way to use up tomatoes that have become very soft or are on the verge of over-ripening. The addition of watermelon provides a subtle sweetness that balances the acidity of the tomatoes.

Nutrition per serving

• soup
• gazpacho
• vegetarian
• vegan
• dairy-free
• no-cook
• summer
• appetizer