Watermelon Gazpacho



2 large tomatoes, chopped

1 serrano chili, diced

4 cups seeded watermelon, cubed

¼ cup minced red onion

2 TSP red wine vinegar

½ cup extra-virgin olive oil

1 English cucumber, peeled, seeded and chopped

4 TB fresh dill, plus more for garnish

½ cup feta cheese, crumbled

1 ½ cups diced watermelon cubes for garnish

Salt and Pepper to taste

In a food processor, pulse the tomatoes, serrano chili, watermelon and onion until combined. While the motor is running, add the vinegar and olive oil. Next add the cucumber and fresh dill. Pulse until the mixture is smooth. Add salt and pepper to taste.

To serve place a handful of watermelon cubes in a chilled bowl, top with gazpacho. Garnish with feta cheese crumbles and fresh dill sprig.

**This is best served well chilled. You can make it one day ahead reserving in a covered container until ready to serve.

Here are some signs to help you select the perfect watermelon.

1.) Color - Look for a large yellow spot. This indicates that the melon has sat on the ground to ripen on the farm.

2. Heavier is better - If it feels heavier than it looks it's a good bet since the melon is made up of mostly water.

3. Sound - Give it a good knock and it should sound hollow. Dullness could indicate that is not ripe enough.

4. Uniform shape - if there are bumps that is an indication it has not received enough sun or watering.

5. Color - the darker the green the better!

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10136 Red Spruce Road, Fairfax, VA |  cookingthymewithstacie@gmail.com  |  Tel. 703-789-1301