This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!
Ingredients
- seeded watermelon: 4 cups (cubed)
- roma (plum) tomatoes: 2 piece (chopped)
- red bell pepper: 1 piece (chopped)
- English (seedless) cucumber - peeled, seeded, and: 0.5 piece (cubed)
- shallot: 2 Tbsp (minced)
- lime juice: 2 Tbsp (fresh)
- apple cider vinegar: 1 Tbsp
- ½ teaspoons salt: 1 piece (to taste)
- black pepper: 0.25 tsp (freshly ground)
- crumbled feta cheese: 2 Tbsp
- fresh cilantro: 2 Tbsp (minced)
Metric Conversion
Stages of cooking
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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.
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Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.
