Photo of Tomato-watermelon gazpacho with Thai basil and jalapeño by WW

Tomato-watermelon gazpacho with Thai basil and jalapeño

SmartPoints® value per serving
Total Time
1 hr 55 min
25 min
0 min
Brandywine tomatoes or another beefsteak variety are perfect choices for this fruit and veggie-based cold soup. 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. Thai basil is a sturdier variety of basil than its sweet counterpart so it's perfect for soups. Thai basil is native to Southeast Asia. You can find it in speciality stores, but if you only have sweet basil, that will work for this soup, too. You can easily substitute sweet basil for Thai by being a little generous with the serving.


fresh tomato(es)

1½ pound(s), large, seeded, diced

fresh watermelon

2½ cup(s), seedless, chopped

English cucumber(s)

2 cup(s), peeled, diced

uncooked shallot(s)

1 medium, diced

jalapeño pepper(s)

1 medium, seeded, chopped

garlic clove(s)

1 medium clove(s), roughly chopped

extra virgin olive oil

1 Tbsp

sherry vinegar

1 Tbsp, Spanish variety

table salt

½ tsp

plain fat free Greek yogurt

6 Tbsp


15 leaf/leaves, roughly chopped (plus extra for garnish)


  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 1 Tbsp yogurt

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