Cookin’ with Rural Revolution – End of Summer Watermelon Gazpacho

We don’t know about where you are, but we know that here in Virginia it’s still as hot as a firecracker on the Fourth of July! We were given this recipe by a friend recently and Carmen tried it and thought it was definitely blog-worthy, especially since it still feels like summer and this is the perfect hot weather soup!

            WATERMELON GAZPACHO

                                                                            2 cups chopped ripe red tomatoes

                                                                            1 small jalapeno, ribbed and seeds removed, coarsely chopped

                                                                            5 cups cubed fresh watermelon, divided

                                                                            1 tablespoon sherry wine vinegar

                                                                            1/4 cup extra virgin olive oil

                                                                             2 tablespoons minced red onion

                                                                             1 small cucumber peeled, seeded, and finely chopped

                                                                             2 tablespoons minced cilantro, plus more for garnish

                                                                              kosher salt and fresh ground black pepper

                                                                              1/4 cup crumbled feta cheese

                                                                              Puree tomatoes, jalapeno, and 4 cups watermelon.

                                                                              Pour in sherry wine vinegar and olive oil; pulse.

                                                                              Add onion, cucumber, cilantro, salt, and pepper; puree.

                                                                              Pour into chilled bowls and sprinkle with feta, cilantro,

                                                                              and remaining watermelon cubes.

                                                                              Enjoy with a spoon or with tortilla chips!

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