Watermelon Gazpacho by Madeleine Skorcz

From Mrs. Ferguson


1 large tomato, pureed 1/2 serrano chile 2 cups fresh cubed watermelon 1 teaspoon red wine vinegar 1/4 cup extra virgin olive oil 2 tablespoons minced red onion 1/2 a cucumber, seeded and minced 2 tablespoons minced fresh dill Kosher salt freshly ground pepper 1/4 cup crumbed feta cheese


1. In a blender, puree the tomatos, chile, and 1/2 of the watermelon
2. Pour in the red wine vinegar and olive oil, pulse
3. Add the onion, cucumber, and dill and season with salt and pepper
4. Puree until smooth
5. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon
6. Serve