Tomato and Watermelon Gazpacho

by Anouk Booneman

(Adapted from Ottolenghi)

We have a small window left to enjoy those big, juicy summer tomatoes, that grow abundantly in our area. There is no substitute for the real deal, and I rarely purchase them out of season. So get a lot of them (they have a low glycemic index and are  high in vitamin C,K and potassium) and enjoy them salads, as is, on sandwiches, tomato soups or gazpachos. Gazpachos are typical for high summer, but I will enjoy this recipe inspired by Ottolenghi as long as I have tomatoes. I guarantee that we will have a few summery days ahead before winter.

Tomato and watermelon gazpacho


About 1 # ripe tomatoes, peeled  (if wanted, I keep the skin on)and roughly chopped.

5 cloves garlic, peeled and roughly chopped

1 small onion

1 # watermelon flesh (seeds removed)

6 celery stalks, whole. Roughly chop and leave the leaves on

1 cup tomato juice

2 TBSP red wine vinegar

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