Watermelon Gazpacho with Feta Cheese


• 2 medium Tomatoes, concassed and pureed
• 1/2 Serrano Chile
• 2 cup Watermelon, cubed
• 1 tsp Red wine vinegar
• 1/4 cup Extra-virgin olive oil
• 2 Tbsp Red Onion, minced
• 1/2 Cucumber, seeded and minced
• 2 Tbsp Fresh Dill, minced
• Kosher salt and freshly ground pepper
• 1/4 cup Crumbled Feta Cheese


• In a medium sauce pot, fill 3/4 with water. Add salt and bring to a boil. Cut a small x at the bottom of tomatoes.
• Place tomatoes inside boiling water. Allow to boil for 10 to 40 seconds, or until the skins begins to peel.
• In a separate bowl filled with ice water.
• Remove tomatoes from boiling water and submerge in ice water to shock and stop the cooking process.
• Remove skin.
• Cut crosswise and squeeze out seeds. (You can wash the rest of seeds out using the ice water.)
• In a blender, purée tomatoes, Chile and 1 cup of watermelon.
• Pour in red wine and olive oil and pulse.
• Add onion, cucumber and dill.
• Purée until smooth.
• Season to taste.
• Pour in a chilled bowls, garnish with remainder watermelon, dill, and feta cheese.
• Enjoy!!!