Name: Watermelon gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4 portions
Ingredients: 700 g melon; 400 g tomatoes; 200 g salad cucumbers; 1 pc red bell pepper; 50 g red onion; 1 clove garlic; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 pc lime; salt; 80 g feta cheese; mint; olive oil

Ingredients

4portions

For the gazpacho

700 gmelon

400 gtomatoes

200 gsalad cucumbers

1 pcred bell pepper

50 gred onion

1 clovegarlic

3 tablespoonsolive oil

2 tablespoonsred wine vinegar

1 pclime

salt(to taste)

For garnish

80 gfeta cheese

mint(for decoration)

olive oil(for decoration)

Step by step process

Prepping the vegetables

1
For the watermelon gazpacho, first cut the watermelon flesh into cubes and carefully pick out all the seeds. Remove the stems from the tomatoes, along with any tougher core, and cut them into quarters so they blend smoother.
2
Peel the cucumber and slice it into rounds. Halve the red pepper, remove the core and white membranes, and cut it into smaller cubes. Peel the onion and garlic and chop them coarsely so they blend easily.

Blending and chilling

3
Put all the chopped vegetables into the blender together with the chopped watermelon flesh. Pour in the olive oil and red wine vinegar, and squeeze in the juice of one lime.
4
Blend for about 2 minutes on the highest speed until you get a completely smooth, velvety cream with no pulpy bits. Taste the finished cream and season with a pinch of salt, or an extra drop of vinegar if you like a sharper tang.
5
Pour the finished cream into a larger bowl, cover it with cling film, and refrigerate for at least 2 hours so it chills thoroughly and the flavors come together.
6
Ladle the well-chilled soup into cold bowls. Crumble feta on top, drizzle each portion with olive oil, and garnish with a few fresh mint leaves for aroma.