For those days when you’re craving the salty, tangy taste of a soup but it’s just too darn hot outside for something warm, turn to our Tomato and Watermelon Gazpacho. This cold soup will both fill up and chill out your insides. And what feels more warm-weather appropriate than watermelon? So grab a spoon, pull up a chair, and enjoy the perfect summer soup!
Active Time: 15 minutes | Start to Finish: 15 minutes + standing | Serves 4
- 4 medium tomatoes
- 1 medium red bell pepper
- 12 1/2 oz. watermelon
- 1 small yellow onion
- 1 clove garlic
- 2 1/2 oz. day-old bread
- 1/4 cup red wine vinegar
- 2 1/2 cups water
- 1/2 cup olive oil
- Feta cheese to season
- Coarsely chop tomatoes, red bell pepper, watermelon, onion, and day-old bread. Place in a food processor.
- Add red wine vinegar, water, and olive oil. Let stand for 20 minutes.
- Process until smooth. Season to taste.
- Serve over ice cubes topped with additional small cubes of watermelon and crumbled feta.
If this recipe already has your mouth watering, there’s plenty more where that came from. Pick up a copy of Food to Love: Farmers Market, on newsstands now, for 110 farm-fresh recipes that celebrate Mother Nature’s goodness.