Tomato Gazpacho

Heirloom Tomato Gazpacho with Honeydew Melon​

This recipe is with main ingredient

Heirloom Tomato Gazpacho with Honeydew Melon​

Prep Time: 12 minutes
Servings: 3 servings
Author: Bobby Parrish


  • 2 large heirloom tomatoes regular Tomatoes work fine also
  • 1 orange pepper seeded and quartered
  • 1-1.5 cups cubed honeydew melon
  • 1-2 teaspoon apple cider vinegar
  • 1-2 Tbsp lemon juice
  • 3-4 Tbsp EVOO
  • 1/3 red onion peeled & cut in large chunks
  • 1/2 cucumber seeded & chopped roughly
  • 1 small garlic clove
  • 2 Tbsp each of fresh dill flat-leaf parsley, & basil
  • ½ Tbsp Kosher Salt
  • 1 teaspoon fresh cracked pepper
  • 2 Tbsp Crème Fraiche or feta cheese


  1. In a blender, puree the tomatoes for a few seconds until they break down, add the orange pepper, honeydew, vinegar, lemon juice, EVOO, red onion, cucumber, garlic, S&P, and herbs. Puree in blender until desired consistency...I like it a bit chunky.

  2. Give it a taste and adjust S&P or lemon juice if needed. Garnish with a dollop or crème fraiche or some crumbled cheese.

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