Watermelon and Tomato Gazpacho


Recipe by Andrew Luzmore

Serves 2




  • 3 cups watermelon, cubed

  • 1 1/2 cups tomato, chopped

  • 1/2 shallot, roughly chopped

  • 1 tbsp extra virgin olive oil

  • 1 tbsp sherry vinegar

  • 1 tbsp chopped basil or cilantro

  • 1 tsp salt



  • Combine all of the ingredients in a blender and pulse until very smooth (depending on the size of your blender, you might need to do this in two batches).

  • Pass the soup through a fine-mesh strainer and chill in the refrigerator for 2 hours or until very cold.

  • To serve, garnish the soup with more diced watermelon, tomatoes and a drizzle of olive oil.