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Summer Watermelon Gazpacho
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Prep Time:
20 minutes
Total Time:
80 minutes
Summer-perfect watermelon gazpacho with tomato, pepper, and cucumber for a refreshing twist.
Ingredients:
  • 4 cups cubed seeded watermelon
  • 2 roma (plum) tomatoes, seeded and chopped
  • 1 red bell pepper, chopped
  • 0.5 English (seedless) cucumber - peeled, seeded, and cubed
  • 2 tablespoons minced shallot
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1.5 teaspoons salt, or to taste
  • 0.25 teaspoon freshly ground black pepper
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons minced fresh cilantro
Instructions:
  • In a high-powered blender, blend watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt, and pepper until smooth, about 20-30 seconds. Chill in the refrigerator for at least 1 hour to enhance flavors and cool the soup.
  • Before serving, gently combine the gazpacho to ensure it stays well mixed, then ladle into 4 bowls and garnish each with feta cheese and fresh cilantro.

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