It’s been really hot here for the past few weeks and I’m certainly not complaining. Still, those temperatures mean I’m less likely to be interested in spending much time over the burners of a stove or with the oven on. What better to prepare and eat in the summer than a fresh, cool gazpacho? There’s nothing I can think of especially when so many of the ingredients are currently in season. This isn’t your typical tomato base and my inspiration for it came from watermelon with feta and balsamic salad. Get your blender ready and enjoy! You can make this without the olive oil, though I find it gives it a better texture.
Time: 15 minutes
3 cups watermelon – cubed
2 cups cucumber – peeled and diced
¼ cup red onion – small dice
2 tablespoon extra-virgin olive oil
1 tightly packed tablespoon mint – chiffonade (plus extra for garnish)
1 tablespoon serrano or other hot pepper – finely chopped
1 teaspoon balsamic vinegar
1 pinch fresh ground black pepper
¼ teaspoon kosher salt
¼ cup feta cheese – crumbled
Place all ingredients except the feta in the jar of a blender. Blend until well combined.
Chill for at least one hour or up to a day prior to serving.
Serve in bowls garnished with the feta cheese and additional mint.