This modernized version of the traditional gazpacho will be a welcome sight during the sweltering summer months!
| 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
Instructions
- 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.
- To seed tomatoes, cut in half horizontally and gently squeeze to release seeds and excess liquid.
Reviews
will try with a little jalapeno sliced up next time
Flavor does blossom overnight. Hubby liked it with heavy cream added. Will have again.
Delicious recipe, great for all ages! I let it sit marinate for two hours and it was good but like most soups it was better the next day. If you have the time make it the night before.