Photo of Tomato-Watermelon Gazpacho with Thai Basil and Jalapeño by WW

Tomato-Watermelon Gazpacho with Thai Basil and Jalapeño

1 - 2
PersonalPoints™ per serving
Total Time
1 hr 55 min
25 min
Brandywine tomatoes or another beefsteak variety are perfect choices for this fruit and veggie-based cold soup.


Fresh tomatoes

1½ pound(s), large, seeded, diced

Fresh watermelon

2½ cup(s), seedless, chopped

Uncooked shallot(s)

1 medium, diced

Jalapeño pepper(s)

1 medium, seeded, chopped

Extra virgin olive oil

1 tbsp(s)

Sherry vinegar

1 tbsp(s), Spanish variety

Table salt

½ tsp(s)

Fresh basil

15 tbsp(s), roughly chopped (plus extra for garnish)

Plain lowfat Greek yogurt

2 tbsp(s)

Garlic clove(s)

1 clove(s), large, roughly chopped


2 cup(s), peeled, diced


  1. Place tomatoes, watermelon, cucumber, shallot, jalapeno and garlic in a blender; add oil, vinegar, salt and basil. Blend until fairly smooth but still retaining a bit of texture (if soup is too thick, thin with a 1/4 c tomato juice); chill 90 minutes or overnight.
  2. Serve garnished with yogurt and basil leaves.
  3. Serving size: 1 c gazpacho plus 2 Tbsp yogurt


To seed tomatoes, cut tomatoes in half; gently squeeze halved tomatoes so seeds fall out. If you like your gazpacho spicy, leave in some of the jalapeno seeds.