Refreshing and easy Watermelon Gazpacho is perfect for hot summer days.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Dinner, lunch
Cuisine: American
Keyword: watermelon gazpacho
Servings: 8servings
Calories: 118kcal
Author: Kellie
Cost: $10
Equipment
juicer
Ingredients
6cupsroughly chopped watermelondivided (peeled and seeded)
1cupdiced red bell pepper
1cupdiced yellow bell pepper
1cuppeeled and diced cucumber
1cupdiced red onion
1small jalapeñoseeded and minced
1/4cupminced cilantro
juice and zest of 1 lime
1 1/2tablespoonschampagne vinegar
1/4teaspoonkosher salt
4ouncesfeta
1/4cupheavy cream
Instructions
Juice the watermelon using a juicer, if using.
Toss the red bell pepper, yellow bell pepper, cucumber, onion, jalapeño, cilantro, lime juice and zest in a large bowl until combined.
Stir in the watermelon juice, vinegar and salt. Cover and refrigerate for 30 minutes or overnight.
While the soup is chilling, beat the feta and heavy cream with a hand mixer until smooth.
Serve the soup topped with the whipped feta and chopped cilantro, if desired.
Notes
Watermelon Gazpacho can be made up to 24 hours in advance and stored in an airtight container until ready to serve.Whipped Feta can also be made up to 2 days in advance and stored in an airtight container in the refrigerator.