This chilled soup is SOOOOOOO GOOD! I first had it at my friend, Shannon’s, house when we had a girls night last month. She served this soup, a salad with amazing walnut balsamic that she got locally, and grilled shrimp. I got the recipe from her blog immediately and tweaked it just ever so slightly.
Look at all those veggies and freshness!
It is so fresh and so tasty. It’s BEYOND healthy, too. Alllllll veggies with some olive oil and red wine vinegar. And of course the cheese….everything is better with cheese!
Overflowing my food processor
It has such an interesting taste. The feta crumbled on top totaly pulls all of the flavors together. It’s almost like……MAGIC! haha I made it for my Supper Club dinner and liked it so much, I made it again last weekend to take to my parents for dinner.
Finished Product
This is a great cold summer soup if you are looking for an interesting appetizer or side dish. I think it would pair nicely with a steak on the grill and a salad.
Watermelon Gazpacho
Ingredients:
- 2-3 cups cubed watermelon
- 2 skinned tomatoes
- 1 chopped Serrano pepper
- ¼ cup olive oil
- 1 tblsp red wine vinegar
- 2 tblsp chopped onion
- ½ cucumber
- Dill
- Feta
Directions:
In a blender (or a pot using your stick blender) add watermelon, tomatoes, and Serrano pepper. Save some of the watermelon aside to add in at the end. Blend until smooth. Then add a 1/4 cup of olive oil and 1 tablespoon of red wine vinegar. Pulse to blend. Finally add in 2 tablespoons of onion, 1/2 a cucumber and fresh dill for seasoning and blend until smooth.
Dump in the remaining watermelon and chill for at least 30 minutes. Serve with feta on top for a sweet and savory combo.
Serves: 4
A Sliver Of Each 