Watermelon Gazpacho

This is not just a summer time appetizer, quite the opposite. I know in some area's it is tough to get watermelon in the winter, but here in California produce knows no bounds. Definitely a must try recipe. It is typically served in small bowls like a soup but we chose to serve and sip it from wine glasses. It was such a nice treat while we waited for dinner to cook and gave Bryan (My Beau) and I an opportunity to visit and wind down from our day. If you are feeling adventuresome add a small shot of Vodka to take it to the next level. I would only advise this if you are enjoying it from glass instead of the bowl. Something feels very wrong about sipping your cocktail from a bowl, but then again.

Watermelon Gazpacho

Recipe courtesy of Tyler Florence

1 large tomato, pureed

1 serrano chile, 1/2 if you are afraid of heat

2 cups fresh watermelon, cubed

1 tsp red wine vinegar

1/4 cup olive oil

2 tbsp minced red onion

1/2 cucumber, seeded and minced

2 tbsp finely chopped dill, more for garnish

salt and pepper to taste

crumbled feta cheese

Directions

In a blender, puree the tomato, chile and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse until blended. Add the onion, cucumber and the dill, season with salt and pepper. Puree until smooth. Pour into chilled wine glasses or bowls and sprinkle with feta cheese, remaining watermelon and dill.

Enjoy,

Sheila

aka Meema