I stepped totally out of the box on this one, folks.
This is a recipe I would normally skipped right on past.
But it was the Fourth of July and what better fits that holiday more than watermelon?
– Not much.
And who is trying to lose baby weight?
– Me.
So I thought “why not?”.
I was still skeptical even as I filled the bowls but after all the garnish was applied, it all came together.
The flavors were amazing together and every bite was better than the last!!
Watermelon Gazpacho
1 large tomato, pureed
1/2 Serrano chile
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
1/2 Serrano chile
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon.
-abp
Poore Amy 