Watermelon Gazpacho — Meatless Monday

For a 15-minute no-stove recipe, use a blender to make Tyler’s Watermelon Gazpacho. Fresh watermelon gets a kick from serrano chile and a tangy bite from crumbled feta cheese.
Watermelon Gazpacho

watermelon-gazpacho-recipe

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.

During the summer months, biting into a juicy piece of watermelon can feel like you’re drinking a tall glass of cold water. Crisp and refreshing, the fruit not only quenches thirst but, better yet, can satisfy a midday sweet tooth. Instead of slicing up watermelon as a side or serving it as dessert this summer, take Tyler Florence’s lead and use it as the base for Watermelon Gazpacho (pictured above).

Although gazpacho is traditionally a cold Spanish soup that combines tomatoes, vegetables and spices, the watermelon in this version gives it an unexpected twist while retaining that classic red color. Perhaps the best part about this dish is that there’s no stove necessary. Simply prep the ingredients, puree in a blender and it’s ready to serve in just 15 minutes. In addition to the two cups of fresh watermelon that act as the star in this soup, Tyler adds a dash of red wine vinegar — this acidity helps offset some of the sweetness — and half of a serrano chile for a spicy kick. Add tomato, red onion and cucumber for your veggie element. Before serving, garnish with fresh dill and crumbled feta cheese for contrast in color and a tangy bite.

Get the recipe: Watermelon Gazpacho

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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