Is fresh or canned tomato better for gazpacho?

Canned whole tomatoes are perfect for both convenience and flavor consistency, making them ideal for year-round cooking. If it’s peak tomato season, feel free to use ripe, fresh tomatoes for extra garden flavor—just peel and core them first.

Can I make gazpacho ahead of time?

Absolutely! In fact, gazpacho tastes even better when made a few hours ahead (up to a day). Chill it well in the fridge, and remember to add toppings right at serving time to keep croutons crisp.

What if I don’t have a high-powered blender?

No worries! An immersion blender works just fine, or use a food processor in batches. For a silky texture, strain the soup through a fine sieve after blending—totally optional.

How do I make gluten-free gazpacho?

Simply substitute your favorite gluten-free bread for both the blended bread and the croutons, and double-check your vinegar is gluten-free. The soup turns out just as delicious.

Tomato and Watermelon Gazpacho Recipe

Description

This refreshing Tomato and Watermelon Gazpacho recipe combines juicy tomatoes, sweet watermelon, and aromatic herbs for a vibrant, chilled summer soup. Perfect for hot days, this gazpacho is garnished with homemade croutons, fresh basil, and a drizzle of olive oil, making it an elegant appetizer or light meal that bursts with bold flavors and satisfying textures.

Ingredients

Units Scale

For the Gazpacho

4 1/4 pounds whole peeled tomatoes (from 4 28-ounce cans)
2 2/3 cups seeded and diced watermelon
6 celery stalks, trimmed and finely chopped
1 small onion, peeled and finely chopped
5 garlic cloves, chopped
2 1/2 slices (3 1/2 ounces) french bread, cubed
2/3 cup canned tomato puree
1/2 cup basil leaves
2 tablespoons red wine vinegar
Scant 1 cup olive oil
Kosher salt
Freshly ground black pepper

For the Croutons

4 slices (5 ounces) french bread, torn into bite-sized pieces
3 tablespoons olive oil
Kosher salt

To Finish

Small basil leaves
Extra virgin olive oil
Flaky sea salt

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Instructions

Prepare the Gazpacho Base: Working in batches if necessary, place the tomatoes, watermelon, celery, onion, garlic, cubed bread, tomato puree, basil leaves, 1 teaspoon of kosher salt, and several turns of black pepper into a blender. Blend the mixture just until smooth, taking care not to over-process and working in two batches if your blender is small. With the blender running, slowly stream in the red wine vinegar and olive oil to incorporate.
Chill the Soup: Pour the blended gazpacho into a large bowl, cover, and refrigerate until well-chilled. This allows the flavors to meld and the soup to become thoroughly cold, making it more refreshing.
Make the Croutons: Preheat your oven to 400°F (200°C). Place the torn bread into a medium bowl, drizzle with olive oil, and toss with a few generous pinches of kosher salt to coat well. Spread the bread cubes out in a single layer on a baking sheet, then bake, tossing occasionally, until the croutons are crisp and golden brown, about 15 minutes. Remove from the oven and allow to cool completely.
Season to Taste and Serve: Before serving, taste the chilled gazpacho and adjust seasoning with more salt and black pepper as needed. Ladle the soup into bowls, then garnish each serving with homemade croutons, small basil leaves, a drizzle of extra virgin olive oil, and sprinkle with flaky sea salt for an elegant finish.

Notes

This gazpacho can be made using an immersion blender in a large bowl or in batches with a regular blender.
Allow enough chilling time for best flavor and texture—the soup tastes better after a few hours in the fridge.
For a smoother soup, strain through a fine sieve after blending; for a rustic texture, leave as is.
You can substitute sourdough or ciabatta bread if French bread is unavailable.

Nutrition

Serving Size: 1 serving (approx. 2 cups)
Calories: 285
Sugar: 10g
Sodium: 820mg
Fat: 19g
Saturated Fat: 2.5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg