Watermelon Gazpacho Soup in 10 Minutes
A zesty, coral pink cold soup is this Watermelon Gazpacho Soup. Read the section Why These Flavors Pop to see how vinegar balances the fruit's sweetness.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
- Pepper mill
- Mixing bowl
- Serving bowl
- Refrigerator
Ingredients
- 6 cups seedless watermelon, cubed and chilled
- 2 medium Roma tomatoes, cored and chopped
- 1 cup English cucumber, peeled and diced
- 1/2 cup red bell pepper, seeded and chopped
- 1 small shallot, minced
- 1 clove garlic, smashed
- 1 small jalapeño, seeded and minced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp sherry vinegar
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/4 cup fresh mint leaves, chiffonade
- 1/4 cup crumbled feta cheese
- 1 tbsp extra virgin olive oil
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