Watermelon Gazpacho

When it comes to food, I am always looking for recipes that are familiarly different. This certainly fits into that category.

This recipe cannot be easier - its all made in the blender. A few chops, a little buzz-buzz and serve. Best part, its a make ahead meal... more entertaining and less cooking!

This recipe is particularly impressive served off a tray in small shot glasses with a small garnish of dill and feta. Recipe serves eight but scales easily

Ingrendients:

• 6 large tomatoes, pureed
• 1 Serrano or Jalapeño chili
• 1 cucumber, seeded and minced
• 1/4 cup extra-virgin olive oil
• 1/4 cup crumbled feta cheese
• 8 ozs fresh watermelon
• 2 tbsp red onion, minced
• 2 tbsp fresh dill, minced
• 2 tbsp red wine vinegar
• Salt and freshly ground black pepper

Process:

1. In a blender, pulse the tomatoes, chili, and melon until almost smooth
   
   
2. Add the red wine vinegar and olive oil and pulse until well combined
   
   
3. Fold in the onion, cucumber, and dill
   
   
4. Season to taste with salt and pepper
   
   
5. Chill for two hours - season again before serving
   
   
6. Serve at room temperature