Tomato and Melon Gazpacho


Serves 6
¾ cup (175 ml) finely diced colourful cherry tomatoes
2 cups (500 ml) finely diced seedless watermelon
¾ cup (175 ml) finely diced cantaloupe
¾ cup (175 ml) peeled, seeded and finely chopped cucumber
1 tbsp (15 ml) minced shallot
¼ cup (60 ml) loosely packed fresh basil leaves, plus extra for garnish
2 tbsp (30 ml) extra-virgin olive oil, plus extra for garnish
2 tbsp (30 ml) sherry vinegar
1 pinch chili flakes
sea salt and black pepper
½ cup (125 ml) watermelon balls and/or wedges
½ cup (125 ml) cantaloupe balls
½ cup (125 ml) colourful cherry tomatoes, halved


  1. Using a blender, food processor or immersion blender, purée tomatoes, diced watermelon and cantaloupe, cucumber, shallot, basil, olive oil, vinegar and chili flakes until smooth with a slight amount of texture. Transfer to a bowl and season with salt and pepper to taste. Cover and chill for at least 1 hour, and up to 2 days.
  2. To serve, stir gazpacho well. Divide between shallow bowls and top with melon and cantaloupe balls and/or wedges, halved cherry tomatoes, fresh basil leaves and a drizzle of olive oil, if desired.
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