Watermelon Tomato Gazpacho

By Rebecca at Salts Kitchen
August 20, 2014
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Author Notes: This is a one-pot soup perfect for the heat of summer. It's best at the height of watermelon and tomato season and with those two ingredients, you really can't go wrong. Rebecca at Salts Kitchen

Serves: 8-10

  • 4 cups watermelon, cubed
  • 2 tablespoons red onion, chopped
  • 2 1/2 cups orange, yellow and/or red tomatoes (about 5-6 tomatoes)
  • 1 orange or yellow sweet bell pepper
  • 1 clove garlic
  • 2 tablespoons red wine vinegar
  • 1 red habanero chili
  • 1/4 cup sliced and toasted almonds
  • 1/4 cup feta cheese, optional
  1. Seed and cut the watermelon into large chunks.
  2. Cut the tomatoes into half or quarters. Seed half of the tomatoes, reserving the juice (cut horizontally and remove seeds and juice into a bowl).
  3. Place all of the ingredients, minus the extra tomato juice and the garnish ingredients, in the blender. Start with just 1/4 of the chili and add more if you want more heat.
  4. Add salt and pepper to taste.
  5. If you like the soup a little thinner, add the reserved juice until you reach the desired consistency.
  6. Chill for at least one hour. Top each serving with the feta, toasted almonds, and flake salt.

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