Watermelon and tomato gazpacho

Contributed by Preston Maring, MD

Watermelon and tomato gazpacho

I had some extra seedless watermelon after making a great dinner salad on a recent night. I also had 2 large heirloom tomatoes on hand. Naturally, I started thinking gazpacho with 6 to 7 other veggies in it.

Then I found this most basic gazpacho recipe in the NYT Cooking site and adapted it a bit. It takes just a few minutes. This is incredibly tasty and easy.

The photo is courtesy of Dr. Ben Maring, a regular contributor to this blog.

Servings: 4

Prep time: 10 minutes

Cook time: 5 minutes


  • 4 cups of chunked seedless watermelon
  • 2 large tomatoes (preferably heirloom, any color)
  • 2-3 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • Salt to taste


  1. Puree the watermelon and tomatoes until smooth and frothy — about 2 minutes.  
  2. Add lemon juice and salt to taste. 
  3. Garnish with a drizzle of olive oil. 

Nutrition information (per serving)

  • Calories: 74
  • Total fat: 1 g
  • Saturated fat: 0 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 119 mg
  • Total carbohydrate: 17 g
  • Dietary fiber: 2 g
  • Total sugars: 12 g
  • Protein: 2 g