A wonderful soup to serve on a warm summer’s eve. Cool and refreshing to the feta cream adds an extra depth to a very light-hearted soup. Try adding a drizzle of spicy chile oil to adds an unexpected zing that will wow your guests and make a wonderful play on the palette.
3 cups Watermelon, rind removed, chopped
1 large Beefsteak tomato, remove seeds, chopped
1 medium Cucumber, peeled, sliced
3 tbsp. Olive Oil
3 tbsp. Red Wine Vinegar
1/2 tsp Dried Chili Powder
Salt & Pepper to taste
Purée watermelon, tomato, cucumber, oil, and vinegar in a blender until smooth.
Transfer gazpacho to a large bowl; season with kosher salt and pepper to taste. Cover and chill at least 1 hour before serving.
Prepare Ahead: Gazpacho can be made 1 day ahead. Keep chilled.
1/2 cup Crumbled Feta
1/2 cup Natural Yogurt
Blend with a hand held immersion blender or in a blender until smooth. Set aside to chill.
1/4 cup Slivered Almonds, toasted
1 tbsp. Black Sesame Seeds
2 tbsp. Pepper Infused Olive Oil, optional
2 cups Watermelon, remove rind, diced small
1/2 Cucumber, peeled and cut into 1/2″ cubes
Divide watermelon and cucumber among four bowls and pour gazpacho over. Drizzle over top the feta cream and sprinkle with almonds and sesame seeds, drizzle with oil, and season with sea salt and pepper. Makes 4 servings.