Watermelon is a fantastic summer fruit and it is plentiful in all our markets right now. Watermelons found their origins in Africa and were cultivated in Egypt at least since the 2nd millennium BC. It is a fruit rich n vitamins A and C and can now be b ought seedless in many different colors. (1)
This recipe is one I came across on my myriad of travels through cooking books and magazines. It is also one of the most refreshing takes on a gazpacho that I have come across. Don’t leave out the feta, as odd as it may seem it is essential to overall flavor of the dish…...Enjoy!
(1) wikipedia
Original recipe and photo courtesy of Tyler Florence www.foodnetwork.com
Ingredients
1 large tomato, pureed
1/2 serrano chili
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
Directions
In a blender, puree the tomatoes, chili, and 1/2 of the watermelon. Pour in the red wine 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. Serve.
