Watermelon and tomato gazpacho

Ingredients for 4 Servings

  • 2 slices of toasted bread
  • 3 tbsp. white wine vinegar
  • 5 tbsp. olive oil
  • 500 g tomato
  • 1/2 cucumber
  • 1 red pepper
  • 1 garlic clove
  • 500 g watermelon
  • Basil leaves
  • 1/2 lime
  • Salt
  • Freshly ground pepper


  1. Finely dice the toasted bread and mix with vinegar and oil.
  2. Wash and halve tomatoes, removing the stalk and pips.
  3. Peel the cucumber, dice with the tomatoes and watermelon flesh.
  4. Wash the lemons with hot water, grate the peel finely and then squeeze out the juice
  5. Wash the basil and pat dry.
  6. Purée the toast, tomatoes, cucumber, red pepper, garlic, watermelon, basil, lime zest and juice, then cover and chill for about 60 minutes.
  7. Season the gazpacho with salt and pepper, garnish with fresh basil and serve.
Watermelon and tomato gazpacho