Name: Watermelon Gazpacho
Total time: 5 min
Ingredients: 1/2 pound tomato; 1 1/2 pounds seeded and cubedwatermelon for the rest; handfulof mint leaves; 1 peeled and dicedcucumber; 1/4 cup olive oil; 2 tablespoons lemonjuice; Crumbled feta

Soup is something you can have any time of year, but the same can’t be said for good watermelon, asparagus or tomatoes, so make the most of them.

Gazpacho-type soups can be made at the last moment; they should feel hearty and thick. If you’d like, you can purée, chill and serve this soup as a beverage. Bear in mind that everything tends to taste less salty when it’s cold, so you may actually want to oversalt savory soups. Or just wait until the last minute and salt to taste.

Watermelon Gazpacho

tomato

mint leaves

olive oil

lemonjuice

feta

Combine 1/2 pounds chopped tomatoes and 1 1/2 pounds seeded and cubed
watermelon with 1 peeled and diced
cucumber, 1/4 cup olive oil, and 2 tablespoons lemon
juice in a food processor or blender; process
until chunky-smooth.

Watermelon Gazpacho

Total: 5 minutes

Author : Mark Bittman

Ingredients

Instructions

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