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Tomato & Watermelon Gazpacho Recipe

Keyword: Breakfast and brunch, Soups and stews, Summer
Skill: intermediate
Servings: 1

INGREDIENTS

  • 2 large heirloom tomatoes (regular tomatoes work fine also)
  • 1 orange pepper seeded and quartered
  • 1 - 1½ cups cubed watermelon (honeydew works also)
  • 1-2 teaspoons apple cider vinegar
  • 1-2 tablespoons lemon juice
  • 3-4 tablespoons extra virgin olive oil
  • 1/3 red onion, peeled & cut in large chunks
  • ½ cucumber, seeded & chopped roughly
  • 1 small garlic clove
  • 1 tablespoon each of flat leaf parsley & basil
  • ½ tablespoon kosher salt
  • ½ teaspoon fresh cracked pepper
  • 2 tablespoons feta cheese

INSTRUCTIONS

  1. In a blender, puree the tomatoes for a few seconds until they break down.
  2. Add everything else to the blender except the cheese.
  3. Puree in blender until smooth, about 30 seconds.
  4. Give it a taste, it may need a little more salt of lemon juice.
  5. Garnish with some crumbled feta cheese.