Tyler Florence

This recipe is a refreshing soup with a little sweetness, spice, and a good depth of flavor. This lighter and somewhat sweet take on Gazpacho was one of my first cold soup recipes. Turns out that tomatoes and watermelon go together pretty darn good. They both say “Summer” and just hit the spot when it is hot outside. The watermelon, cucumber, and tomatoes help to hydrate your body, and that is a bonus.

Ingredients

• 1          Large tomato, pureed
• ½         Serrano chile
• 2 C       Cubed fresh watermelon
• 1 t        Red wine vinegar
• ¼ C       Extra-virgin olive oil
• 2 T       Minced red onion
• ½         Cucumber, seeded and minced
• 2 T       Minced fresh dill, plus more for garnish
• Kosher salt and freshly ground black pepper
• ¼ C       Crumbled feta cheese

Directions

• In a blender, puree the tomatoes, chile, 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.