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Watermelon Gazpacho with Feta Crema

An easy and delicious chilled soup. Perfect for a starter on a summer evening, or as the main course of a light lunch. 

Course Soup
Cuisine American
Keyword cucumber, feta, gazpacho, tomato, watermelon
Prep Time 15 minutes
Total Time 15 minutes
Author Laura

Ingredients

Gazpacho

  • 2 pounds watermelon, cut from rind, roughly chopped. About 6 cups
  • 1-2 ripe tomatoes, about 1 & 1/4- 1 & 1/2 pounds, roughly chopped
  • 1 large cucumber, peeled seeded, and roughly chopped
  • 8 ounces tomato juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1/2 teaspoon hot sauce
  • 1 teaspoon kosher or sea salt
  • freshly ground black pepper

Feta Crema

  • 4 ounces feta cheese, preferably sheep's milk. About 1 cup chopped
  • 1/3 cup sour cream
  • 1/3 cup "regular" yogurt or Greek-style thinned with 1-2 teaspoon milk

Vegtable Toppings

  • 3 cups diced vegetables - bell pepper, cucumber, daikon radish, or similar

Instructions

Gazpacho

  1. Add all of the gazpacho ingredients to a blender and puree. (If necessary to keep the ingredients from overflowing, do the pureeing in batches.) Transfer the gazpacho to a glass (or other non-reactive material) bowl and refrigerate for at least 1-2 hours.

Feta Crema

  1. Roughly mash the feta. Then add the sour cream and yogurt and mix well. Refrigerate until serving the gazpacho.  

Serving

  1. Pour gazpacho into bowls. Taste and add extra salt, pepper, and/or hot sauce if necessary. Add a dollop of feta crema and then a large spoonful of the topping vegetables. 

Recipe Notes

Although I've specified sherry vinegar, which I find to be the right combination of tart and sweet for this soup, you can substitute red wine vinegar.

The choice of which vegetables to use as toppings is entirely up to you. I like the bite of Daikon radish. Also, its crispness and white color are a nice contrast to the smooth pinkish/red soup.