WATERMELON TOMATO GAZPACHO

WATERMELON TOMATO GAZPACHO image

Categories Soup/Stew Tomato Quick & Easy Dinner Watermelon Summer Chill

Yield 4

Number Of Ingredients 9

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Ingredients

1 garlic clove
1 small watermelon, or a section of a larger one, about 3 pounds, flesh removed
from the rind, seeded, and cut into large chunks
2 ripe tomatoes, cored and cut into wedges
2 tablespoons lemon juice, or to taste
Salt and black pepper
4 ounces crumbled feta cheese
1â4 cup olive oil ( lemon is good)
1â2 cup chopped fresh basil or mint, for garnish

Steps:

1. Put the garlic in a food processor and pulse a few times to chop it. Add the watermelon, tomatoes, and lemon juice, with a sprinkling of salt and pepper. You have two choices here: chunky or smooth. It all depends on whether you turn the machine on and leave it on, or just pulse a few times. Add a few ice cubes, one at a time, just enough to keep the machine working, and blend or pulse until smooth or chunky. Put the gazpacho in the fridge to chill a bit if you like, up to several hours. 2. Just before serving, taste the gazpacho and add more salt, pepper, or lemon juice as needed (remember youâll be adding feta, which is usually salty). Pour the gazpacho into 4 bowls, top with the feta, drizzle with a few drops of olive oil, garnish with the herb, and serve.

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