Ingredients:

  • 6 cups seedless watermelon, cubed and chilled
  • 2 medium Roma tomatoes, cored and chopped
  • 1 cup English cucumber, peeled and diced
  • 1/2 cup red bell pepper, seeded and chopped
  • 1 small shallot, minced
  • 1 clove garlic, smashed
  • 1 small jalapeño, seeded and minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp sherry vinegar
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh mint leaves, chiffonade
  • 1/4 cup crumbled feta cheese
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Chop the watermelon, tomatoes, cucumber, and peppers into uniform 1 inch chunks. Note: This prevents the blender from getting stuck on one large piece.
  2. Toss the watermelon, tomatoes, cucumber, bell pepper, shallot, garlic, and jalapeño into the blender.
  3. Pulse the mixture several times, then blend on high for 45–60 seconds until the mix is completely smooth and turns a bright coral color.
  4. Turn the blender to a low setting. Slowly stream in the 3 tbsp olive oil, lime juice, and sherry vinegar. Note: This creates a velvety emulsion that feels rich on the tongue.
  5. Stir in the kosher salt and cracked black pepper using a spoon.
  6. Taste the mixture. If it feels too sweet, add a tiny bit more sherry vinegar to bring it back to a savory profile.
  7. Pour the Watermelon Gazpacho Soup into a glass container and chill in the fridge for 1 hour.
  8. Ladle into chilled bowls.
  9. Top with the fresh mint, crumbled feta, and a final drizzle of olive oil.