Watermelon Gazpacho with Feta, Mint and Chile
This might just be the most refreshing soup in the world! The sweetness of the watermelon is balanced perfectly with the savoury veggies and spices. It’s full of fresh ingredients that makes it taste light and so hydrating.
Time: Prep: 20 min
- 8 cups cubed, seedless watermelon, divided, plus small slices for garnish
- 2 ripe tomatoes, quartered
- 1/2 cucumber, peeled, seeded and chopped into large chunks
- 2 Tbsp shallots, chopped
- 1/2 jalapeno, chopped (more of less depending on your love of heat)
- 1 ½ tablespoons white balsamic vinegar
- 4 fresh basil leaves
- ½ tsp ground ginger
- ¼ tsp crushed chile
- 2 Tbsp olive oil
- Salt and pepper to taste
- 3 ounces (85 g) fresh feta, crumbled
- 2 Tbsp fresh mint, chopped
- Cut the watermelon into cubes.
- Quarter the tomatoes and add them to a bowl along with the cucumber, shallots, and jalapeno. Pour the vinegar over the vegetables and let them soak for about 10 to 15 minutes, stirring once or twice so everything gets immersed. This helps bring out their flavour.
- Add the marinated vegetables, basil leaves, ginger and crushed chile to a food processor and pulse until well blended. Add 7 cups of the watermelon cubes, plus the olive oil, salt, and pepper, and pulse again until puréed to your desired consistency. Season to taste with salt and pepper. Put the gazpacho in the refrigerator until chilled, about 30 to 60 minutes.
- When ready to serve, chop the remaining 1 cup of watermelon into small cubes and place in four bowls. Ladle the gazpacho over them. Sprinkle the crumbled feta and mint over the soup. Garnish with a slice of watermelon. Enjoy!