Watermelon Gazpacho with Feta

taken from apronstringsblog.com

Serves: 8-12 moderate human beings

Prep time: 15 minutes

Cost: $3.75

(1/2 watermelon: 1.40, cucumber: .50, onion: .05, cilantro: .05, lime: .45; tomato juice: .30, feta: 1.00)

Note on cucumber: If you've only got seeded watermelons, just cut it long-ways in half or quarters and scoop or scrape out the seeds.

8 C watermelon cubes

1 large English or seedless cucumber, chopped

1/2 C diced red onion (I used only half, and that worked for me)

1/2 C diced cilantro

juice and zest of one lime (I'm guessing if you've got lime juice in your fridge, that will do, though the zest is nice)

Dash of cayenne pepper sauce (I used a very wimpy dash of cayenne pepper--I can't help it; I didn't grow up in the west)

1 C tomato juice (I used generic and all was well)

1 cup crumbled feta cheese

Dash sugar if watermelon not sweet enough (mine was already sweet)

Put half of watermelon, cucumber, and all of the onion, cilantro, lime zest and juice in a food processor or blender and process until very smooth. Pour into serving bowl (I did this, though I bet if you just left it in the food processor, that would be okay too.)

Place remaining ingredients in food processor or blender and process till it hits the small chunky stage. (I used a blender. Mine is un-fancy enough that I am perfectly capable of making chunky stuff in it; if you've got a super nice one that obliterates all food put therein, maybe you should go with the food processor.)

Stir in half the feta. 

Taste and add salt, pepper, or sugar as needed.

Ladle into a bowl and garnish with remaining feta. (Don't skimp.)

I had leftovers the next day. They were good too, though not as quintessential as the day-of soup. 

Also, I made it again later in the week, but my kids (motto: smells like ketchup, must taste good) had drunk all my tomato juice, so I subbed some roma tomatoes. It was still good, but not snark it down good. I think the tomato juice adds some more potent tomato-y-ness as well as some salt that does this recipe good. My point: follow their recipe (minus a bit of onion if you're that type); it's great. 

Posted by tastycheapskate.blogspot.com