Watermelon Strawberry and Tomato Gazpacho

Prep Time


Chilling Time

​ hours


En Español​​​​​​

  • 2 pounds tomatoes, coarsely chopped (about 7 medium)
  • 1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
  • 1 cup coarsely chopped strawberries (about 6 oz)
  • 1 teaspoon salt, or to taste
  • freshly ground black pepper to taste
  • 1 garlic clove, minced
  • ½ cup chopped onion
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • 1 jalapeño, seeds removed (optional)
For topping
  • 10 chilled cooked shrimps
  • 2 tablespoons cilantro, finely chopped
1- Purée in a food processor or blender, in batches if necessary, watermelon, tomatoes, strawberries, garlic, onion, salt pepper, lime juice and oil until very smooth. Taste and adjust seasoning with salt and pepper, if necessary.
2 - Set up a large bowl with a strainer over it and force through the gazpacho mixture, discard the seeds. Refrigerate until cold, about 2 hours.  When ready to serve, ladle the soup into chilled bowls, then garnish with 2 or 3 shrimp and chopped cilantro.    

Cook's Notes

  • Cooked shrimp can be found in the freezer section of the supermarket, just give them a rinse in cold water.

  • The gazpacho can be refrigerated up to two days.