Tomato and watermelon are an unexpected match, their respective acidity and sweetness mingling to great effect. This soup, adapted from Anya von Bremzen’s book “The New Spanish Table,” integrates the melon into a bare-bones gazpacho, one of the sovereigns of the high summer table. There are so few ingredients here that the ones you use will really stand out, so try to get the freshest, juiciest tomatoes and sweetest watermelon you can. The chopped celery brings the flavor combination together, so don’t leave it out.
Ingredients
- 4 cups cubed seedless watermelon, about 1 1/4 pounds
- 1 pound ripe tomatoes, quartered or cut into sixths
- 2 to 3 tablespoons fresh lemon juice, to taste
- 2 tablespoons extra virgin olive oil
- Generous 1/2 cup chopped celery (2 ounces)
- Salt
- Freshly ground pepper
- Thin celery slices or sticks for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
126 calories; 7 grams fat; 0 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 1 gram protein; 18 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 regular servings, or 8 to 12 aperitifs
Preparation
- Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.
- Advance preparation: You can serve this soup the day after you make it. Leftovers are good for two or three days.
Dining and Cooking