Watermelon + Habanero Gazpacho with Black Beans + Avocado

Part 2 of adventures in Gazpacho! If you didn’t see my first gazpacho recipe, you can check it out here.

For people who are really into gazpacho, this probably is an old hat combination. However, it was new to me! I’d only ever had more traditional gazpacho (tomatoes, bell peppers, cucumber, spices). The watermelon doesn’t make it sweet – it makes it cool, a perfect complement to the habanero pepper. I like this combination as well because it’s not super acidic. Watermelons are also mostly water as the name implies (shocker), and it adds the bulk of the liquid to the soup, reducing the overall acidity.



Restaurants tend to have gazpacho in some form on their summer menus – for a reason. It’s delicious. However, I think they also tend to put this soup on the menu because of it’s “ooh – ahh” factor. It’s a CHILLED tomato soup – so posh and so complex. That’s where they’re deceiving us a little. It’s probably one of the easiest soups ever to throw together. Throw ingredients in a food processor, puree, and chill. Done. You can also make this 2-3 days ahead, which I’d actually recommend so the soup gets the most flavor.

In this recipe, you roast the peppers over a grill to char them and then remove the skins. You also score the tomatoes and then peel the skin. While you can do this over a gas stove flame, I used my grill as I was grilling something else for dinner (and making the soup two days ahead). And, yes, these two pretties below were the two pounds of tomato I needed!


Do you have a favorite gazpacho combo to share? I’d love to hear.


Watermelon + Habanero Gazpacho

with Black Beans and Avocado

adapted from Food & Wine

serves 4


  • 1.5 lb watermelon, cubed
  • 2 lb heirloom tomatoes
  • 2 cloves garlic, minced
  • 1 poblano pepper
  • 1/2 or 1 habanero (depending on your comfort with spice)
  • salt + pepper
  • olive oil
  • 1 15oz can black beans, drained and rinsed
  • 2 avocados, diced


1. Score the bottom of the tomatoes in an X-shape with a paring knife. Place the tomatoes on the grill and grill about two minutes per side. Place the peppers on the grill and grill until well-charred all over. Remove the tomatoes and peppers to a bowl and cover with plastic wrap. Set aside for about 8-10 minutes. Remove the skin from the peppers and tomatoes. Remove the core from the tomatoes.

2. In a food processor, add the watermelon, peppers, and garlic. Puree and empty into a large bowl. Then, puree the tomatoes and add to the watermelon mixture. Add 2 tablespoons red wine vinegar, stir to combine, and season with salt + pepper. Chill for at least thirty minutes, or store up to two days in the fridge.

3. To serve, divide the soup into 4 bowls. Drizzle with olive oil. Divde the black beans and place on top of the soup, followed by the avocado. Serve.



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