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Melon and tomato gazpacho

Melon and tomato gazpacho
Mel Melcon / Los Angeles Times

Since my most recent trip to Israel, my favorite summer entertaining format has been salatim, Hebrew for “salads,” a do-ahead array of small cold plates, condiments and flatbreads that guests dip, scoop, spread, tear and combine to their hearts’ content. ... Read more

Total time: 30 minutes, plus chilling time | Serves 8
  • 4 cups ripe melon pieces, from 1½- to 2-pound melon, divided
  • 1 pound ripe tomatoes
  • 1 small white onion, coarsely chopped
  • 1½ cups torn crust-free, stale French bread
  • Leaves from 4 mint sprigs (about 12 leaves)
  • Juice of 3 limes, more if desired
  • 1 tablespoon avocado or other mild oil
  • ½ to 1 small jalapeño chile, cut into small pieces, divided
  • 1 teaspoon kosher or sea salt, more if desired
  • 1/2 cup water, more as needed
  • 1 Persian cucumber

Step 1Set aside ½ cup of the melon pieces and place the remaining melon in a blender. Peel the tomatoes using a swivel-blade peeler or by plunging into boiling water for 30 seconds and slipping off skins. Cut the tomatoes in half crosswise and squeeze out the seeds over a sieve set over the blender jar to catch the juices. Cut the tomatoes into chunks.

Step 2Add the tomatoes, onion, bread, mint, lime juice, oil, half the chopped chile, salt and water to the blender. Blend to a rough puree, adding additional water as needed to create a soup-like consistency. Cover and chill for at least 1 hour.

Step 3Taste the soup and add more salt and lime juice if desired. Meanwhile, mince the remaining chile and finely dice the reserved melon, placing both in a bowl. Halve the cucumber lengthwise, then seed, peel and finely dice, and add to the bowl. Stir to mix.

Step 4Serve the gazpacho in iced bowls or mugs and top each serving with a little of the chile-melon-cucumber mixture.


You can make a red, orange or green gazpacho, depending on which tomato and melon varieties you pair together. Use ripe green tomatoes, such as Green Zebra, with sweet green melons, such as Ha’Ogen, Galia or honeydew; use ripe red, yellow or orange tomatoes with orange-fleshed melons.

Note: Adapted from ”The Seasonal Jewish Kitchen” by Amelia Saltsman.


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