Last night I hosted a small dinner party for a few friends to help me taste this new recipe. Needless to say it was a hit and especially refreshing on a day like yesterday here where temperatures were near 100 degrees. I know that watermelon will soon be leaving the produce section in most grocery stores and the stands at the farmer's markets so I thought I better get this recipe out for you all to enjoy while you can. With the help of a beautiful yellow heirloom tomato this sweet and savory chilled soup with a bit of a kick, thanks to the serrano pepper from our garden, is keeping us cool here in Southern California.
Watermelon Heirloom Tomato Gazpacho
1 large heirloom tomato (any color will do, I used yellow)
1 cup watermelon, cubed
1/2 serrano pepper, seeded and chopped
1 teaspoon red wine vinegar
1/4 cup olive oil
2 tablespoons red onion, minced
1/2 cucumber, seeded and minced
2 tablespoons fresh mint, plus more for garnish
Salt and pepper to taste
1/4 cup feta cheese, crumbled
Please note that all of the vegetables and fruit should be chilled prior to making the gazpacho. If the gazpacho becomes too warm in the blending process simply place it in the refrigerator for 20 minutes and then serve.
In a food processor blend the heirloom tomato until smooth. Add the watermelon and serrano pepper and blend. Pour in the red wine vinegar and olive oil. Give it a few pulses to combine. Add the red onion, cucumber and fresh mint. Blend to combined until smooth. Season with salt and pepper and pulse to combine. Pour the gazpacho into chilled bowls. Top with feta cheese and garnish with mint. Serve immediately. Makes 4 servings.
Note: Depending on the color of the heirloom tomato used it will change the color of the gazpacho.