Watermelon gazpacho with feta cream
A refreshing (and gluten-free) watermelon and tomato soup that’s best eaten cold. The feta cream and fried capers make it truly spectacular!
Ingredients
- For the soup:
- 2 cups watermelon, cubed and without the seeds
- 2 cups tomatoes
- 1 persian cucumber, peeled and sliced
- 5-8 basil leaves
- 2 teaspoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lime juice
- Salt and pepper to taste
- Optional: some slices of chili pepper or a few drops Tabasco sauce
- For the feta cream and capers:
- ⅓ cup crumbled feta cheese
- ¼ cup Greek yogurt
- 1-2 tablespoons olive oil
- 2 Tablespoons capers, well drained
- Basil leaves and balsamic vinegar cream for serving
Instructions
- Drain the capers pressing gently onto a kitchen towel and transfer them to a small pan. Add the olive oil and cook over high heat until crispy and you can hear no sizzle (5-10 minutes). Set aside.
- Put the feta cheese in a bowl and mash it with a fork. Add one tablespoon yogurt at a time, mixing and mashing with the fork, until creamy. Refrigerate until needed.
- Transfer all the ingredients for the soup in a blender and blend until smooth (it may be best to start with a few pieces of watermelon first and then add all the rest).Taste the soup and adjust balsamic vinegar and seasonings to your taste.Chill in the fridge for 2-3 hours.
- Stir feta cream with a fork to loosen it up. Divide soup into 4 bowls and put 2 tablespoons of feta cream in each bowl. Garnish with basil leaves and capers and drizzle with a bit of balsamic cream.
- Eat!
