Watermelon and feta gazpacho

Name: Watermelon and feta gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 small shallot, finely chopped; 2 tbsp. balsamic vinegar; 1 watermelon flesh, deseeded and cut into small chunks; 5 large tomatoes, peeled and roughly chopped; 1/2 cucumber, peeled and cut into small chunks; 100 g white crustless bread, torn into chunks; Small bunch mint, leaves picked; Balsamic glaze, optional, to drizzle

Watermelon and feta is a match made in heaven, and this gazpacho is a twist on a Summer favourite. Balsamic elevates this dish to dinner party status.

By The Good Housekeeping Web teamPublished: 10 August 2016

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Yields:

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

259

Ingredients

1
small shallot, finely chopped
2 Tbsp.
balsamic vinegar
1
watermelon flesh, deseeded and cut into small chunks
5
large tomatoes, peeled and roughly chopped
1/2 cucumber, peeled and cut into small chunks
100 g
white crustless bread, torn into chunks
Small bunch mint, leaves picked
Balsamic glaze, optional, to drizzle

Directions

1. Step 1
  In a small bowl, mix shallot and vinegar; set aside for 10min.
2. Step 2
  Set aside 75g watermelon for garnish, and put remaining into a blender along with tomatoes, cucumber, bread, shallot mixture and most of the mint (you may need to do this in batches). Whiz until smooth and season to taste. Chill, if you like.
3. Step 3
  Pour soup into 4 bowls, crumble over feta and sprinkle over remaining mint leaves. Cut reserved watermelon into small cubes (if not already done) and sprinkle over soup. Grind over some black pepper and drizzle with balsamic glaze, if you like. Serve.
  
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