Watermelon Gazpacho

  • Level: Easy
  • Yield: 4 servings
  • Total: 40 min (includes chilling)
  • Active: 10 min
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Directions

  1. Puree 1 tomato, 1/2 serrano chile and 1 cup cubed seedless watermelon in a blender. Add 1 teaspoon red wine vinegar and 1/4 cup olive oil and pulse. Add 2 tablespoons minced red onion, 1/2 chopped seeded cucumber and 2 tablespoons minced dill; season with salt and pepper and puree. Chill at least 30 minutes. Loosen with water, if needed. Garnish each serving with more cubed watermelon, crumbled feta and dill.
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2 Reviews

barbara R.

Delicious! My guests loved it. My only change was using 1/2 a jalapeño since Serrano weren’t available.

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