Summer Watermelon Gazpacho

Name: Summer Watermelon Gazpacho
Total time: 80
Yield: 4
Ingredients: 4 cups cubed seeded watermelon; 2 roma (plum) tomatoes, seeded and chopped; 1 red bell pepper, chopped; 0.5 English (seedless) cucumber - peeled, seeded, and cubed; 2 tablespoons minced shallot; 2 tablespoons fresh lime juice; 1 tablespoon apple cider vinegar; 1.5 teaspoons salt, or to taste; 0.25 teaspoon freshly ground black pepper; 2 tablespoons crumbled feta cheese; 2 tablespoons minced fresh cilantro

Recipe by France C from allrecipes.com

1 Hr. 20 Mins.

Ingredients

4 servings

•

4 cups cubed seeded watermelon
•

2 roma (plum) tomatoes, seeded and chopped
•

1 red bell pepper, chopped
•

0.5 English (seedless) cucumber - peeled, seeded, and cubed
•

2 tablespoons minced shallot
•

2 tablespoons fresh lime juice

•

1 tablespoon apple cider vinegar
•

1.5 teaspoons salt, or to taste
•

0.25 teaspoon freshly ground black pepper
•

2 tablespoons crumbled feta cheese
•

2 tablespoons minced fresh cilantro

Instructions

Combine watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt, and pepper in a high-powered blender. Blend until smooth, 20 to 30 seconds. Refrigerate for at least 1 hour to allow flavors to meld and soup to chill.
Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.