Watermelon gazpacho
- 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)
Protein 5g, Fat 10g, Fibre 3g, Sodium 118mg.