Watermelon gazpacho usually disappoints with savory flavors overpowering the sweet watermelon, or the sugary fruit drowning out the other flavors. This recipe gets it just right. Leave out the watermelon juice, add some cumin and serve this as a salsa over fried fish tacos.
In this video, chef and storyteller Jonathan Bardzik demonstrates how to grow and cook with award-winning All-America Selections winning varieties. Download a printable recipe card.
Watermelon Mini Love
This personal-sized Asian watermelon is perfect for smaller families and smaller gardens. Each watermelon has a high sugar content resulting in sweet and crisp, juicy flesh.
Tomato Midnight Snack
A unique indigo-type cherry tomato that ripens to red with a beautiful glossy black-purple overlay when exposed to sunlight. It is great in salads or eaten straight off the plant.
Basil Dolce Fresca
Great for gardeners looking for drought-tolerant, hearty plants, foodies interested in a new and better basil, and anyone who wants that great Mediterranean taste added to their cuisine.
Pepper Chili Pie
A unique miniature Bell Pepper that is mildly hot when fruits turn red and are compact, easy to grow, and adapt well to a container or small garden planting.
Watermelon Gazpacho
- 1 Mini Love watermelon (seeded and diced, about 6 cups)
- 1 quart Midnight Snack cherry tomatoes (quartered)
- 1 red onion (finely diced)
- 1/2 tsp lime zest
- 2 tbs lime juice
- 2-3 Chili Pie peppers, seeded and finely diced
- 2 tbs Dolce Fresca basil (finely chopped)
- 1/4 cup Pomegranate or red wine vinegar
- 2 tbs honey
- Mix 4 cups Mini Love watermelon, Midnight Snack tomatoes, and onion.
- Add lime zest and juice, Chili Pie pepper, and Dolce Fresca basil.
- Press remaining 2 cups of watermelon through a food mill or puree in a food processor and strain out solids.
- Season to taste with vinegar, salt, pepper, and honey. The salt brings out the flavors in the tomato, and the honey makes the watermelon pop. You’re looking for a good fruity-vegetable balance.
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