Watermelon elevates this traditional Spanish cold soup to new levels with a mild sweetness. Watermelon rounds out the acidity and heat of tomatoes, onion, garlic, and vinegar and makes for a refreshing new way to enjoy this seasonal melon. This recipe makes a great summer appetizer or light lunch when paired with a slice of toasted baguette. Serve cold!
- 1 large (230g) red tomato
- 4 cups (650g) ripe seedless watermelon, rind removed and cubed
- 1 small (165g) English cucumber, diced
- 1⁄2 small (75g) red onion
- 1 clove garlic
- 2 tbsp red wine vinegar
- Juice of 1⁄2 lime
- 1⁄4 cup extra virgin olive oil
- 1 tsp sea salt
- 2 tbsp fresh basil
- For Garnish
- Feta cheese
- Fresh cracked black pepper
- Cubed watermelon
1. In a food processor or high speed blender, add the ingredients in the order listed, except for the feta cheese. Pulse until the mixture is fairly smooth, or the desired consistency is reached.
2. Transfer the mixture to a bowl, cover and refrigerate for 1 hour before serving. Give the watermelon gazpacho a good stir before portioning into bowls to serve.
3. Garnish with crumbled feta cheese, cubes of watermelon, and fresh cracked black pepper. Serve chilled.