Watermelon Gazpacho with Mint and Feta

This refreshing gazpacho is from guest Chef David Cohen. The diced radish gives the soup a nice little bite that offsets the sweetness of the melons. We enjoyed it in a soup bowl, but you could also serve it in a cup as a small appetizer. Perfect for a backyard gathering of friends.

Recipe Serves 8

Ingredients:

6 cups cubed and seeded watermelon (approx. 3 pounds whole)

4 tablespoons white grape juice

¼ English cucumber peeled and chopped

½ red onion finely chopped

1 red bell pepper cored, seeded and finely chopped

2 cups cantaloupe or other melons finely diced

1 cup cucumber finely diced

½ cup watermelon radish finely diced

4 ounces feta cheese

2-3 tablespoons lime juice

1 tablespoon sherry vinegar

24 fresh baby mint leaves

Directions:

1. In a blender or food processor combine the watermelon, English cucumber and grape juice.  Pulse until just blended. (Over-processing will lessen the color and sweetness of the soup)
2. Pour through a sieve.  Press out all the juice.  Discard the pulp.  Save the liquid.
3. Dice the peppers, onions and cucumber.  Place into liquid along with the vinegar to taste and let chill.
4. Complete dicing the cantaloupe, cucumber, and radish.
5. When ready to serve, add the second set of diced items and lime juice to the liquid.  Ladle 4-6 ounces of soup into the bowl.  Garnish with feta and mint leaves.  Serve chilled.

Perfect for a hot summer day!  Enjoy!

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