Watermelon gazpacho

Name: Watermelon gazpacho
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 cups roughly chopped seedless watermelon, (about 1/4 of a medium watermelon); 3 cups roughly chopped tomatoes; 1/2 cup chopped shallots; 2 tbsp olive oil; 2 tbsp red wine vinegar; 4 tbsp chopped cilantro, divided; 1/4 cup crumbled feta; salt, to taste; black pepper, to taste

Prep Time30 mins
Total Time30 mins
Makes4 Servings

Jodi Pudge

Ingredients

6 cups roughly chopped seedless watermelon, (about 1/4 of a medium watermelon)
3 cups roughly chopped tomatoes
1/2 cup chopped shallots
2 tbsp olive oil
2 tbsp red wine vinegar
4 tbsp chopped cilantro, divided
1/4 cup crumbled feta
salt, to taste
black pepper, to taste

Instructions

In a small bowl, reserve ½ cup watermelon. Place remaining watermelon, tomatoes, shallots, oil, vinegar and 2 tbsp of cilantro in a food processor or blender (you might need to do it in 2 batches depending on how big your machine is). Purée until very smooth.
With a large bowl underneath, pour the mixture through a mesh strainer, using a ladle to stir and push through as much of the liquid as possible. Discard the pulp left in the strainer. Add salt and pepper to taste.
Add 2 tbsp of cilantro to the bowl of reserved watermelon; mix together. Pour soup into bowls and garnish with the watermelon-cilantro mixture and a pinch of crumbled feta and serve.

Nutrition (per serving)

Calories 200, Protein 5g, Fat 10g, Fibre 3g, Sodium 118mg.

This article was originally published on Jul 07, 2012

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