Summer Watermelon Gazpacho

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

  • 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

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

Recipes by France C

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