Name: Summer Watermelon Gazpacho
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Cubed seeded watermelon - 4 cups; Roma (plum) tomatoes, seeded and chopped - 2; Red bell pepper, chopped - 1; English (seedless) cucumber - peeled, seeded, and cubed - ½; Minced shallot - 2 tablespoons; Fresh lime juice - 2 tablespoons; Apple cider vinegar - 1 tablespoon; Salt, or to taste - 1 ½ teaspoons; Freshly ground black pepper - ¼ teaspoon; Crumbled feta cheese - 2 tablespoons; Minced fresh cilantro - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Summer Watermelon Gazpacho

1. Cubed seeded watermelon - 4 cups

2. Roma (plum) tomatoes, seeded and chopped - 2

3. Red bell pepper, chopped - 1

4. English (seedless) cucumber - peeled, seeded, and cubed - ½

5. Minced shallot - 2 tablespoons

6. Fresh lime juice - 2 tablespoons

7. Apple cider vinegar - 1 tablespoon

8. Salt, or to taste - 1 ½ teaspoons

9. Freshly ground black pepper - ¼ teaspoon

10. Crumbled feta cheese - 2 tablespoons

11. Minced fresh cilantro - 2 tablespoons

How to cook deliciously - Summer Watermelon Gazpacho

1. Stage

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. Stage

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