Tomato and Watermelon Gazpacho

Cold soup is a treasure of Summer weather. Some countries (eg India and the Middle East) have a whole cuisine of cold drinks that are sipped in the extreme weather of the hottest periods of the year, and countries such as Spain have a cuisine of cold soups to slurp in similar weather. Here, we have neither although our weather in Summer equals or exceeds that of those countries. It is a puzzle why that is.

Never fear, here in our little patch of Australia, both cold soups and cold drinks prevail in hot weather.  From the simplest (juice tomatoes with a tiny piece of chill, serve as a soup with basil, spring onions, black pepper, sea salt) to beautiful but out of fashion vichyssoise varieties.

Today we make a Gazpacho style soup with watermelon as well as tomato. It is delicious on a hot Summer evening, eating on the deck or verandah with friends and family. Serve as a soup, or even as a savoury drink, like you might serve a tomato juice – leave the bread out if you are going to serve it this way. Sipped or slurped, it is wonderful.

This is an Ottolenghi recipe, from Plenty More, although I have added some cucumber back into the recipe. I love its juice and can’t imagine a gazpacho without it. It makes a difference. Sometimes, I have also added the juice of zucchinis (surprisingly delicious and cooling) in the past too, because I had a glut of them, and it is delicious. It is such a light and delicious soup, and easy to make – you will want to make it all Summer.

In fact, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Coriander and Lemongrass VichyssoiseGazpacho,  and Cold Avocado Soup.

Browse all of our Cold Soups and all of our Tomato Soups. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer dishes.

We use Australian measurements: 1 Tblspn = 20ml; 1 cup = 250ml.

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Quick Gazpacho

Cold soups are all the rage at our place in Summer – the hot Summer days of over 35C, often over 40C, demand cooling foods, yet we still want them to be nourishing and healthy. In our garden there are often tomatoes to spare, and so making Gazpacho, that Spanish delicious cold soup, makes such sense.

This is a quick version, takes no more than the time it takes to wash the tomatoes and peel the cucumber. I like these ratios, but nothing is fixed and you can play around with this delicious blender formula. Add a few herbs, lemon instead of vinegar, a small amount of fresh green or red chilli. Enjoy yourself as you make variations on this theme.

Are you looking for cold soups? Try this quick Tomato and Cucumber Cold SoupTomato and Watermelon Gazpacho, Beautiful Cold Avocado Soup, Chilled Beetroot Soup, and Roast Tomato and Corn Cold Soup.

What about Cucumber recipes? Try Cucumber Salad with Ricotta and Capers, Cucumber Raita, and Cucumber Lassi.

Try these Tomato recipes – Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Italian Tomato Sauce, and Tomato and Peach Salad.

You can browse all of our Cold Soup recipes, all of our Tomato recipes, and all of our Cucumber recipes. Have a look at our Tomato Soups, Cucumber Soups, or all of our Soups, hot and cold. Or take some time to browse our Late Summer dishes.

Continue reading “Quick Gazpacho”

Quick Tomato and Cucumber Cold Soup

Cucumber is so cooling in these hot months. With tomato it is even better. This soup is gorgeous. Not quite gazpacho, it is definitely similar. Best eaten chilled, it can have yoghurt stirred through. We first made it in 1998 – that sounds so very long ago. But it has stood the test of time, and as soon as hot weather hits, we make it again.

Our preference is to use tomato purees, pastes or sauces from our freezer – we made them in Autumn to get us through the Winter and Spring months until good tomatoes hit the green grocer shelves again. But it can be made by juicing tomatoes, or even with a can of tomato soup if you are desperate (don’t ever mention that I said that – we usually don’t promote processed foods!)

It is a filling yet cooling hot weather soup.

Similar recipes include Tomato and Watermelon Gazpacho.

You might also like our Cucumber recipes and Cold Soup recipes. Check out our easy Late Summer recipes.

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