• Watermelon Gazpacho

From the Summer 2016 ShareProduce A Plenty 


Ingredients

  • 1 lb. seedless watermelon, seeds and rind removed, coarsely chopped (about 3 cups)
  • 1 large beefsteak tomato, coarsely chopped
  • 1 cucumber, peeled, coarsely chopped
  • 1 jalapeno, seeded and sliced
  • 2 Tbsp. olive oil
  • 2 Tbsp. sherry vinegar or red wine vinegar
  • Fresh Feta cheese, crumbled
  • Salt and pepper

Preparation

  1. Puree watermelon, tomato, cucumber, jalapeño, oil and vinegar in a blender until smooth.
  2. Transfer gazpacho to a large bowl; season with salt and pepper. Cover and chill at least 1 hour prior to serving.
  3. Garnish each serving with feta and a drizzle of olive oil.

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