Watermelon and Tomato Gazpacho

Photo: Michael Kahn

By Margi Lenga Kahn


  • 1 large tomato, stem removed and   tomato cut into chunks
  • 2 cups cubed fresh, seeded   watermelon 
  • 1 tsp. red wine or champagne   vinegar
  • ¼ c. almonds 
  • ¼ c. extra-virgin olive oil
  • 2 tbsp. minced red onion
  • ½ of an English cucumber, unpeeled   and unseeded and cut into   chunks
  • 2 tbsp. minced fresh dill, plus more  for garnish 
  • Kosher salt and freshly ground   black pepper to taste
  • Additional watermelon cubes for  garnish 
  • Diced avocado, for garnish


Puree the tomato, almonds and watermelon in a blender. Add vinegar and olive oil and pulse. Add onion, cucumber and dill and season with salt and pepper. Puree or pulse. 

Taste for seasoning, adding more salt and pepper, as needed. Gazpacho can be made a day in advance. Readjust seasoning before serving. 

Pour gazpacho into chilled bowls or martini glasses, and sprinkle with dill, remaining watermelon, and diced avocado. Serve.

Makes 6 servings (recipe can be easily doubled).