Watermelon Gazpacho with Feta and Mint. It’s easy to prepare and suitable for making in … Combine 1/2 pounds chopped tomatoes and 1 1/2 pounds seeded and cubed Transfer the soup to a container and refrigerate at least 2 hours. Enjoy! Watermelon Gazpacho with Feta Crema does just that. Summertime, and the livin’ is easy. Use farm fresh produce and you’ll be amazed at how wonderful this summer soup is. Instructions: Place 4 cups of the watermelon, bell pepper, lime juice, olive oil and salt into a blender and puree until smooth. This watermelon gazpacho with jalapeño, feta and fresh mint is the perfect summer dish. Finally, I still did have that feta on hand, therefore just had to make another version – this time with feta and blackberries plus a fiery chile oil that was a super counterbalance to the chilled soup. Ingredients 250g watermelon, peeled and seeds removed Watermelon Gazpacho with Feta and Cilantro Our weekend left us feeling in need of a refreshing and healthy dinner. Gazpacho is a classic Spanish soup made of seasonal fruits and vegetables and served cold. The color is beautiful, the taste refreshing and what a great summer no cook soup. Besides doing some chopping this is as simple as can be. When the sweltering heat demands hydrating and refreshing foods, turn to summer’s superfruit—watermelon. Watermelon Gazpacho with feta, brought to you from Gregory Marchand, chef Patron of Frenchie in Covent Garden. Watermelon Gazpacho is so fun! You may already know about my love of watermelon. I use it in beverages such as agua fresca, ice pops, an elegant dessert, and even in curry. Think of it as eating a fresh salad that’s been blended to form a smooth, creamy, and rich base. Cool off this summer with our favorite chilled soup. Serve the gazpacho in four chilled soup bowls and garnish with the feta cheese, watermelon, croutons and a drizzle of basil oil. 1 pound watermelon — seedless, rind removed, coarsely chopped (about 3 cups) 1 large beefsteak tomato — coarsely chopped 1 whole hothouse cucumber — peeled, coarsely chopped 1 whole jalapeño — seeds removed, sliced (small) 2 tablespoons olive oil Watermelon Gazpacho with Blackberries and Feta. Instructions: Place 4 cups of the watermelon, bell pepper, lime juice, olive oil and salt into a blender and purée until smooth. I’ve even done a definitive guide to pairing watermelon with herbs and spices. Transfer the soup to a container and refrigerate at least 2 hours. And with a bit of panache, too. Watermelon Gazpacho with Jalapeño, Feta and Fresh Mint is the perfect summertime dish. Recipe By: Bon Appetit, 8/2014 Serving Size: 6. This is Greg’s twist on a Spanish classic, served cold, the soup is refreshing and ideal for warm evenings. 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