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Watermelon Gazpacho

  • 6 cups roughly chopped seedless watermelon, divided
  • 3 cups cherry tomatos
  • 1 shallot, roughly chopped
  • 2 tablespoons olive oil
  • 1 teaspoon red wine vinegar
  • 1/4 cup roughly chopped cilantro
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (depending on spiciness preferance, add more/less)
  • Feta cheese as desired

Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, the cilantro, salt and pepper into a blender and puree until smooth. Transfer puree to a strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids. Cover and chill for at least 1 hour.

Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and cayenne pepper toss together in a bowl. Pour chilled soup into bowls or glasses and top feta with watermelon-tomato-cayenne pepper mixture.


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