Photo of Tomato-Watermelon Gazpacho with Basil & Jalapeño by WW

Tomato-Watermelon Gazpacho with Basil & Jalapeño

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. Any variety of basil will be delicious in this cold soup. Thai basil, native to Southeast Asia, is a sturdier variety of basil than its sweet counterpart so it's perfect for soups. You can find it in speciality stores, but sweet basil will work for this soup, too.


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


1 medium clove(s), roughly chopped

Extra virgin olive oil

1 Tbsp

Sherry vinegar

1 Tbsp, Spanish variety

Table salt

½ tsp


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

Plain fat free Greek yogurt

6 Tbsp


  1. Squeeze tomatoes gently to remove seeds. In blender, combine tomatoes, watermelon, cucumbers, shallot, chile, and garlic. Add oil, vinegar, salt, and chopped basil and blend until fairly smooth but still with a bit of texture. Chill for 1 1⁄2 hours or up to overnight.
  2. Divide gazpacho among 6 bowls. Garnish gazpacho with yogurt and small basil leaves.
  3. Serving size: 1 cup gazpacho plus 1 tbsp yogurt