One Monday after a weekend of entertaining I eyed in my fridge some leftover Greek salad I had made using some watermelon along with the traditional tomato and feta cheese. I decided to just blitz the leftovers in the blender resulting in a wonderful combination of flavors. It was a perfect marriage of flavors. I decided to continue to play with the ingredients adding the cucumber and jalapeno as I would in any gazpacho I would make. The cucumbers also help balance the soup from tasting too sweet. You’ll love this recipe. If you are in a rush you can save alot of time by buying your watermelon already cut and ready to go. This is a refreshing dinner for a hot summer evening!
From by the bay, wishing you cool watermelon food memories!
1 large tomato, seeded and coarsely chopped
3 cups watermelon, cubed and seeded
1 english or hot house cucumber, peeled, seeded and cubed
1 tablespoon jalapeno pepper, seeded and chopped
2 tablespoons red onion chopped
2 teaspoons red wine vinegar
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 cup crumbled feta cheese
olive oil to drizzle
flake sea salt such as Maldon
optional: additional cucumber and tomato cut into 1/4 inch cubes for garnish
In a food processor or blender puree tomato, watermelon and jalapeno. Add remaining ingredients ( onion, vinegar, salt and pepper) and blend until smooth. Chill and serve by drizzling the top with olive oil. Add crumbled feta cheese and optional additional chopped cucumber and tomato. Sprinkle lightly with dill and sea salt. Enjoy!