This watermelon gazpacho from a California wine country restaurant made is made in a
blender within minutes, elegantly served in a martini glass.
Watermelon Gazpacho
ING 1 large tomato, pureed 1/2 serrano chile 2 cups cubed fresh watermelon 1 tsp white balsamic vinegar 1/4 cup extra virgin olive oil 2 tbsp minced red onion 1/2 cucumber, seeded and minced 2 tbsp minced fresh dill, plus more for garnish Sea salt and freshly ground black pepper 1/4 cup crumbled feta cheese
METHOD In a blender, puree the tomatoes, chile and 1/2 of the watermelon. Pour in the white balsamic vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Stir.