Watermelon Gazpacho With Feta And Mint Recipe

Name: Watermelon Gazpacho With Feta And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces cubed, seedless watermelon, plus extra bite-sized cubes for garnish; 2 Roma tomatoes, hulled and quartered; 1/2 cucumber, seeded and chopped; 2 tablespoons sliced shallots; 1/2 Serrano chile (a whole one if you like heat; none if you don't); 4 fresh basil leaves, roughly torn; 1 1/2 tablespoons champagne vinegar; 2 tablespoons high-quality olive oil; Salt and pepper to taste; 4 ounces fresh feta, crumbled; 2 tablespoons fresh mint, chopped

Servings: persons

16 ounces cubed, seedless watermelon, plus extra bite-sized cubes for garnish
2 Roma tomatoes, hulled and quartered
1/2 cucumber, seeded and chopped
2 tablespoons sliced shallots
1/2 Serrano chile (a whole one if you like heat; none if you don't)
4 fresh basil leaves, roughly torn
1 1/2 tablespoons champagne vinegar
2 tablespoons high-quality olive oil
Salt and pepper to taste
4 ounces fresh feta, crumbled
2 tablespoons fresh mint, chopped

1
Cut the watermelon into cubes, reserving bite-sized pieces for garnish. Hull and quarter the tomatoes, and add them to a separate bowl along with the cucumber, shallots, and Serrano chile. Pour the vinegar over the vegetables and let them soak for about 10 to 15 minutes, stirring once or twice so everything gets immersed. This helps bring out their flavor and brighten them up a bit so they'll stand out more once they all get blended together.
2
Add the marinated vegetables and the basil leaves to a food processor and pulse until well blended (the mixture should look like a finely chopped salsa). Add three quarters of the watermelon cubes, plus the olive oil, salt, and pepper, and pulse again until completely pureed. Add the last of the watermelon cubes and pulse until the soup has reached your desired consistency (I like a few lingering, smaller chunks in mine, for texture). Taste for seasoning and add more salt and/or pepper if needed. If the watermelon wasn't chilled before making the soup, put the gazpacho in the refrigerator until chilled, about 30 to 60 minutes.
3
When ready to serve, place the reserved watermelon cubes into four bowls and ladle the gazpacho over them. Sprinkle the crumbled feta over the soup, and finish with a sprinkle of the chopped mint. Serve immediately and enjoy!

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 ounces cubed, seedless watermelon, plus extra bite-sized cubes for garnish, 2 Roma tomatoes, hulled and quartered, 1/2 cucumber, seeded and chopped, 2 tablespoons sliced shallots, and more.

Yes, Watermelon Gazpacho With Feta And Mint falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Watermelon Gazpacho With Feta And Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions