Watermelon and Feta Gazpacho
Watermelon and Feta Gazpacho – a refreshing twist on the classic Spanish cold soup! This dish combines the sweetness of watermelon with the acidity of tomatoes, complemented by the saltiness of feta cheese—a perfect match for the vibrant and crisp 2022 Sauvignon Blanc.
Recipe Information
Prep Time: 15 Minutes
Cook Time: 90 Minutes
Total Time: 105 Minutes
Total Servings: 4
Ingredients
- 4 cup Watermelon (cubed)
- 1 Cucumber, medium (diced)
- 1 Red bell pepper, medium (chopped)
- ¼ cup Small red onion (finely chopped)
- ¼ cup Fresh mint (chopped)
- ½ cup Feta cheese (crumbled)
- 2 tbsp Red wine vinegar
- 2 tsp Zinc House Farm Olive Oil
- 1 tbsp Lime juice
- Salt to taste
- Black pepper to taste
- Ice cubes (optional), for serving
Directions
Cube the watermelon, chop the cucumber, bell pepper, and red onion. Chop the mint leaves.
In a blender, combine the watermelon, cucumber, bell pepper, and red onion. Blend until smooth. For a chunkier texture, blend less.
Add red wine vinegar, lime juice, olive oil, salt, and black pepper. Blend again to mix well. Taste and adjust the seasoning as needed.
Transfer the gazpacho to a large bowl or container. Refrigerate for at least 1 hour, or until thoroughly chilled.
Pour the chilled gazpacho into bowls. Sprinkle crumbled feta and chopped mint on top. Add a few ice cubes to each bowl if desired, for an extra cooling effect.
Serve this refreshing gazpacho with a glass of Clark Ferrea Sauvignon Blanc to amplify its crispness and citrus undertones.
Drizzle a little olive oil over each serving and garnish with a mint leaf or lime wedge.
Suggested wine pairing
