The summer heat is back in full force! When it’s this warm outside, I crave anything chilled. Gazpacho is one of those foods I don’t make that often, but is perfect this time of year. It’s so refreshing and takes literally 5 minutes to make. This soup is traditionally made only with tomatoes and fresh herbs, but I decided to add watermelon for sweetness and jalapeño for a slight kick. The feta cheese on top adds a nice salty “pop” to each bite. Enjoy!
Watermelon Gazpacho with Feta
Serves 4-6
All you need:
1 pint cherry tomatoes
2 cups watermelon, cubed
1 English cucumber, diced
1 jalapeno, sliced
1 Vidalia onion, diced
1/4 bunch flat leaf parsley
2 garlic cloves, minced
1 cup tomato juice
2 tablespoons red wine vinegar
Juice of 1 lime
Salt and pepper, to taste
All you do:
1. Place tomatoes, watermelon, cucumber, jalapeño, onion, parsley and onion in a food processor and blend for 30 seconds.
2. Add tomato juice, vinegar, lime juice, salt and pepper and process again for 30 seconds to 1 minute until well combined.
4. Spoon gazpacho into bowls and top with feta. Serve immediately or hold in refrigerator until ready to serve.