Keep It Cool This Summer With a Zesty Watermelon and Tomato Gazpacho

For those days when you're craving the salty, tangy taste of a soup but it's just too darn hot outside for something warm, turn to our Tomato and Watermelon Gazpacho. This cold soup will both fill up and chill out your insides. And what feels more warm-weather appropriate than watermelon? So grab a spoon, pull up a chair, and enjoy the perfect summer soup!

Active Time: 15 minutes | Start to Finish: 15 minutes + standing | Serves 4 



  1. Coarsely chop tomatoes, red bell pepper, watermelon, onion, and day-old bread. Place in a food processor.
  2. Add red wine vinegar, water, and olive oil. Let stand for 20 minutes.
  3. Process until smooth. Season to taste.
  4. Serve over ice cubes topped with additional small cubes of watermelon and crumbled feta.

If this recipe already has your mouth watering, there's plenty more where that came from. Pick up a copy of Food to Love: Farmers Market, on newsstands now, for 110 farm-fresh recipes that celebrate Mother Nature's goodness. 

More From FIRST

This Cauliflower 'Dough' Pizza Is the Crispy Gluten-Free Crust Option You've Been Craving

5 Delicious Meal-Prep Recipes You Won't Get Tired Of

This 15-Minute Eggplant and Zoodle Bolognese Is the Plant-Based Weeknight Dinner You Need