Watermelon Gazpacho with Mint and Feta
A delicious summer bowl of cold gazpacho soup made with watermelon, tomatoes, cucumber, onion, garlic, fresh mint, red vinegar and evoo.
Equipment
- 1 Large Mixing Bowl
- 1 hand blender or food processor
Ingredients
- 400 g fresh tomatoes peeled
- 400 g sweet seedless watermelon
- 1 small cucumber peeled
- A handful of fresh mint leaves
- 1 small red onion or half of a medium one
- 1 garlic clove
- 2 tbsp sherry or red wine vinegar
- 2 tbsp extra virgin olive oil plus more for garnish
- 1/2 tsp salt plus more to taste
- Freshly ground black pepper
- 1-2 tbsp of crumbled feta
Instructions
- Reserve one slice of watermelon for garnish.
- Place the remaining watermelon, tomatoes, cucumber, onion, garlic and mint leaves into a food processor or a large mixing bowl and puree to a smooth consistency.
- Add 2 tbsp of sherry or wine vinegar, 2 tbsp of evoo*, 1/2 tsp of salt and blitz again.
- Taste and adjust for salt and/or acidity. Do not adjust if you are planning to use feta for garnish (since it will add another salty element).
- Cover and send to the fridge for at least 3 hours.
To serve:
- Cut the reserved watermelon into small cubes.
- Divide the gazpacho between serving plates.
- Drizzle with more evoo, garnish with watermelon cubes and sprinkle over crumbled feta.
- Finish off with a grind of black pepper mill.
Notes
*evoo = extra virgin olive oil
- You can prepare watermelon gazpacho a day in advance and keep it in the fridge until ready to serve. Just give it a quick whisk before dividing between plates or bowls.
- You can also use small cubes of fresh cucumber and/or tomatoes for garnish.