Author Notes
A fruity twist on a summer classic, this savory-sweet cold soup offers plenty of flavor and texture. It's a refreshing and satisfying addition to any meal. —Heather Morris
Test Kitchen Notes
WHO: Heather Morris is new to Food52, and we hope she shares more recipes with us!
WHAT: A soup that will have you running to the market to grab any lingering tomatoes and melons.
HOW: Use your handy-dandy food processor to blend vinegar-soaked cucumbers, shallots, and chiles with watermelon and tomatoes. Garnish your soup with watermelon cubes, crumbled feta, and fresh mint, then slurp it up while the weather’s still warm.
WHY WE LOVE IT: Eating gazpacho can be like being hit in the face with a cold tomato, but not this version. With watermelon for sweetness, chile for heat, and feta for salt, this soup is anything but monotonous. Eat it on your deck tonight, and let that memory sustain you through a cold winter. —The Editors
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Ingredients
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16 ounces
cubed, seedless watermelon, plus extra bite-sized cubes for garnish
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2
Roma tomatoes, hulled and quartered
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1/2
cucumber, seeded and chopped
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2 tablespoons
sliced shallots
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1/2
Serrano chile (a whole one if you like heat; none if you don't)
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4
fresh basil leaves, roughly torn
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1 1/2 tablespoons
champagne vinegar
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2 tablespoons
high-quality olive oil
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Salt and pepper to taste
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4 ounces
fresh feta, crumbled
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2 tablespoons
fresh mint, chopped
Directions
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Cut the watermelon into cubes, reserving bite-sized pieces for garnish. Hull and quarter the tomatoes, and add them to a separate bowl along with the cucumber, shallots, and Serrano chile. Pour the vinegar over the vegetables and let them soak for about 10 to 15 minutes, stirring once or twice so everything gets immersed. This helps bring out their flavor and brighten them up a bit so they'll stand out more once they all get blended together.
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Add the marinated vegetables and the basil leaves to a food processor and pulse until well blended (the mixture should look like a finely chopped salsa). Add three quarters of the watermelon cubes, plus the olive oil, salt, and pepper, and pulse again until completely puréed. Add the last of the watermelon cubes and pulse until the soup has reached your desired consistency (I like a few lingering, smaller chunks in mine, for texture). Taste for seasoning and add more salt and/or pepper if needed. If the watermelon wasn't chilled before making the soup, put the gazpacho in the refrigerator until chilled, about 30 to 60 minutes.
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When ready to serve, place the reserved watermelon cubes into four bowls and ladle the gazpacho over them. Sprinkle the crumbled feta over the soup, and finish with a sprinkle of the chopped mint. Serve immediately and enjoy!
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