Recipe: Tomato and Watermelon Gazpacho

A chilled soup that’s equal parts refreshing and sweet

This recipe is part of a new series, From the Wanderlust Kitchen, celebrating real, good food. Receive a digital cookbook of this season’s recipes by signing up here.


Looking for a refreshing way to start your next meal? Look no further than this recipe for tomato and watermelon gazpacho from Wanderlust Hollywood executive chef Seamus Mullen.

“I love chilled soups, and this is the king of chilled soups,” says Seamus. “Adding in watermelon gives a natural sweetness and brings out new dimensions in the tomatoes.”

Make a large batch and refrigerate for a quick snack, fun appetizer, or light lunch.

Tomato and Watermelon Gazpacho

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4 cups vine ripe tomatoes, roughly chopped
4 cups seedless watermelon, peeled and roughly chopped
3/4 tbsp of garlic, smashed
1/2 cup extra virgin olive oil
1/4 cup sherry vinegar
1 cup red bell pepper, seeded
1 cup English cucumber, peeled and seeded
Salt and pepper to taste
Diced avocado and diced watermelon to garnish with basil


Combine all the ingredients except the olive oil in a large mixing bowl and marinate in the refrigerator overnight.

Add everything in the mixing bowl in the blender and process until smooth. With the motor running, slowly drizzle in the olive oil and season with salt and pepper.

Serve in a glass, garnished with diced avocado and diced watermelon, a drizzle of EVO and a sprig of torn basil.

Makes 8 cups

Photo by Seamus Mullen


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