Summer Watermelon Gazpacho
Description
This refreshing summer watermelon gazpacho recipe combines fresh tomato, bell pepper, and seedless cucumber for the perfect cold soup. Garnish with feta.
Ingredients
•
4 cups cubed seeded watermelon
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2 roma (plum) tomatoes, seeded and chopped
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1 red bell pepper, chopped
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1/2 English (seedless) cucumber - peeled, seeded, and cubed
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2 tablespoons minced shallot
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2 tablespoons fresh lime juice
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1 tablespoon apple cider vinegar
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1 1/2 teaspoons salt, or to taste
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1/4 teaspoon freshly ground black pepper
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2 tablespoons crumbled feta cheese
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2 tablespoons minced fresh cilantro
Directions
1
Combine watermelon, tomatoes, bell pepper, cucumber, shallot, lime juice, vinegar, salt, and black pepper in a high-powered blender; blend until smooth, 20 to 30 seconds. Transfer soup to a bowl; cover with plastic wrap and refrigerate to meld flavors and chill soup, at least 1 hour.
2
Stir gazpacho before serving; divide between four bowls. Top servings with feta cheese and cilantro.