Fresh Watermelon Gazpacho

This raw, cold soup is perfect for summer! Traditionally of Spanish cuisine, gazpacho can be made non-traditional by adding in different ingredients. Watermelon blends nicely with the tomatoes and cucumbers, creating a perfect addition to this cold soup, and a little jalapeno spice makes these fruits and veggies nice. Prepare ahead of time and serve right out of the refrigerator to enjoy on a sultry day!

Ingredients:

• 3 Medium fresh red or yellow tomatoes, diced

• 1 Yellow bell pepper, roughly chopped

• 1 Small red onion, roughly chopped

• 1 Cucumber, peeled, seeded, diced

• 1 Jalapeno pepper, stem and seeds removed, minced

• 6 cups Fresh chopped seedless watermelon

• ¼ cup Cold Pressed Extra Virgin Olive Oil

• ¼ cup Red Wine Vinegar

• 1 Tbsp. Freshly chopped mint

• Freshly ground pepper and salt to taste

• Fresh mint, chives, or dill for garnish

Directions:

In a blender or food processor, blend the watermelon, red onion, yellow bell pepper, jalapeno pepper, olive oil, red wine vinegar, mint, salt, and pepper until smooth. Next add the tomatoes and cucumber and pulse a few times. Taste and add more seasoning as desired, pulsing a few more times. Ladle the soup into chilled bowels and garnish with fresh herbs. Top with crumbled feta cheese if desired. This soup can be made ahead and stored in the refrigerator for up to 3 days.

Serves 6