Sunday, June 23, 2013

Watermelon Gazpacho



1 large tomato, seeds removed ( or 1 can of diced tomatoes)
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
1/2 avocado


In a food processer, chop the tomatoes, onion, 1/2 the cucumber  and  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.

Pour into chilled bowls and garnish your bowls with the remaining  cucumber,  your dill, avocado, and feta and season with salt and pepper.