This refreshing chilled watermelon and tomato gazpacho is a perfect blend of sweet and savory flavors, ideal for a hot summer day. It's light, nutritious, and garnished with feta cheese and cilantro for an extra burst of taste.
Ingredients
4 cups watermelon
2 medium ripe tomatoes
1 medium bell pepper
1 medium cucumber
1 small shallot
2 tablespoons lime juice
1 tablespoon vinegar
to taste none salt
to taste none black pepper
1/2 cup feta cheese
1/4 cup fresh cilantro
Method
Begin by chopping watermelon, ripe tomatoes, bell pepper, cucumber, and shallot into manageable pieces.
In a high-powered blender, combine the chopped ingredients with lime juice, vinegar, salt, and freshly cracked black pepper.
Blend the mixture for approximately 20 to 30 seconds until it is silky smooth.
Transfer the soup into a bowl, cover it tightly with plastic wrap, and refrigerate for a minimum of one hour to enhance the flavors and chill the soup.
Once ready to serve, stir the gazpacho well and ladle it into four serving bowls.
Top each bowl with crumbled feta cheese and a sprinkle of fresh cilantro leaves for garnish.
