Watermelon Tomato Gazpacho

1. 1

   Seed and cut the watermelon into large chunks.

2. 2

   Cut the tomatoes into half or quarters. Seed half of the tomatoes, reserving the juice (cut horizontally and remove seeds and juice into a bowl).

3. 3

   Place all of the ingredients, minus the extra tomato juice and the garnish ingredients, in the blender. Start with just 1/4 of the chili and add more if you want more heat.

4. 4

   Add salt and pepper to taste.

5. 5

   If you like the soup a little thinner, add the reserved juice until you reach the desired consistency.

6. 6

   Chill for at least one hour. Top each serving with the feta, toasted almonds, and flake salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.