This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!
Prep Time: 20 mins
Cool Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 4
Ingredients:
- 4 cups cubed seeded watermelon
- 2 Roma (plum) tomatoes, seeded and chopped
- 1 red bell pepper, chopped
- ½ English (seedless) cucumber – peeled, seeded, and cubed
- 2 tablespoons minced shallot
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons crumbled feta cheese
- 2 tablespoons minced fresh cilantro
Directions:
- Combine watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt and pepper in a high-powered blender. Blend until smooth, 20 to 30 seconds. Refrigerate for at least 1 hour to allow flavors to meld and soup to chill.
- Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.
Cook’s Tip:
To seed tomatoes, cut in half horizontally and gently squeeze to release seeds and excess liquid.
