I was blown away by the flavors in this very simple cold soup! The fresh garlic & serrano chili add a spirited bite. And the feta really brings all of the flavors together with the perfect amount of creaminess. Enjoy anytime its 90+ degrees outside – or you just want something healthy, delicious and refreshing.
Watermelon Gazpacho
1 medium tomato, cut into four chunks
2 cups watermelon, cut into 1 cm cubes
2 garlic cloves, roughly chopped
½ cucumber, roughly chopped
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 tablespoon fresh dill, chopped
1 tablespoon fresh thyme, chopped (save a couple of sprigs for garnish)
1 serrano chile (or jalapeno if you prefer a milder flavor)
½ cup feta cheese, crumbled
salt & pepper to taste
2 cups watermelon, cut into 1 cm cubes
2 garlic cloves, roughly chopped
½ cucumber, roughly chopped
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 tablespoon fresh dill, chopped
1 tablespoon fresh thyme, chopped (save a couple of sprigs for garnish)
1 serrano chile (or jalapeno if you prefer a milder flavor)
½ cup feta cheese, crumbled
salt & pepper to taste
Puree 1 cup of the watermelon, tomato, cucumber and the garlic cloves in a blender. Add the olive oil and vinegar and pulse a few times. Add the dill and the chili and briefly pulse to combine. Add salt and pepper to taste. Chill for at least 45 minutes.
To serve, distribute the remaining watermelon between two bowls for hefty servings, or four bowls for appetizer-size servings. Top the watermelon with the soup, and top the soup with the crumbled feta. Enjoy!
