Summer Watermelon Gazpacho

This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!

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

1. 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.
2. Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.

Tip

To seed tomatoes, cut in half horizontally and gently squeeze to release seeds and excess liquid.

Recipes by France C

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