Watermelon Cucumber Gazpacho

By á-2799

best made day before

Ingredients

• 2 1/4 lb seedless watermelon (about 1/2 lg)
• 1 English cucumber, peeled
• 1 sweet red pepper
• 1 jalapeno pepper, seeded
• 3/4 c diced red onion
• 1/4 c chopped fresh basil
• 2 tbsp lime juice
• 2 tbsp sherry or wine vinegar
• 2 tbsp olive oil
• 1/2 tsp salt and pepper
• 1/2 c crumbled feta cheese

Details

Servings 6

Preparation

Step 1

Finely dice enough watermelon to make 1 cup, place in bowl and set aside. Chop remaining watermelon and place in blender.
Finely dice enough cucumber and red pepper to make 1/2 cup each; add to bowl with watermelon. Chop remaining cucumber and red pepper, add to blender along with jalapeno pepper, onion, basil, lime juice, vinegar, oil, salt and pepper. Blend until smooth. Transfer to separate bowl; cover and refrigerate until cold.
Ladle into bowls. Garnish with reserved watermelon and vegetables. Springkle with feta.