Monday, September 3, 2012

Watermelon Gazpacho

If you live in Charleston- you can probably feel it. Summer is slowly but surely moving away from us. This week I wanted to focus on summer dishes before I am pulling out my crockpot for chili and corn bread. I decided to make a watermelon gazpacho . . . light, flavorful, filling. This was such an easy and enjoyable meal.



1 large tomato, seeds removed
1/2 anheim (milder) or serrano chile (spicy)
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese


In a food process, chop the tomatoes, onion,  and 1/2 of the watermelon until it has reached your desired consistency (I like to leave mine a little chunky). Pour in the red wine vinegar and olive oil and pulse a couple of times.

Add 3/4 of the cucumber and dill and season with salt and pepper.

Pour into chilled bowls and top with remaining watermelon and cucumber, Sprinkle with dill and feta. Serve.