Description
A riff on traditional gazpacho, I used watermelon rather than tomatoes in this end of summer refreshing cold soup.
Ingredients
1 bunch mint, chopped
2 large English cucumbers, peeled and chopped
4 cups seeded and diced watermelon
1 cup plain Greek yogurt
3 tablespoons lemon juice
1 teaspoon grated fresh ginger
1/2 coarse salt, more to taste
1/2 teaspoon cayenne pepper (optional, but a good addition)
1/3 cup crumbled feta
1/2 cup shelled pumpkin seeds
Instructions
1. Place the mint, cucumbers, watermelon, yogurt, lemon juice, ginger, cayenne pepper (if using) and salt in a large mixing bowl. In small batches, puree in a Vitamix or food processor until smooth. Place in a container and refrigerate for 2 hours (do not skip this step).
2. Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 bowls and top with the feta, pumpkin seeds, some watermelon, and mint.
Notes
Reserve some watermelon and mint before pureeing to use as a garnish if desired.
