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
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
- 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)
- Pour through a sieve. Press out all the juice. Discard the pulp. Save the liquid.
- Dice the peppers, onions and cucumber. Place into liquid along with the vinegar to taste and let chill.
- Complete dicing the cantaloupe, cucumber, and radish.
- 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!