• Campbell Whitman

Creamy Watermelon Gaspacho

This is the exact same watermelon & feta salad recipe as previously posted, just puréed! That tends to make life much simpler in my now 40 years of experience. This is such a fun recipe for hot summer days where you want to stay out of the kitchen. Plus it's a stunner of a recipe for dinner parties. This recipe has a fancier, "sister recipe", which is plated before puréeing in a blender. The color of that watermelon & feta salad stays a much brighter red. But with the gaspacho, the flavors change once puréed.

Creamy Watermelon Gaspacho

serves 2

300 g watermelon - roughly chopped or broken

170 g feta cheese - crumbled

30 g shallots - julienned

6 g mint - chopped

6 cilantro - chopped (substitute parsley for the cilantro haters....we know you live among us)

Dressing

20 ml agave syrup

25 ml good quality extra virgin olive oil

1 lemon zested

1 limes zested

juice of 1 lemon - 25 ml

juice of 1 lime - 35 ml

1 T rosé wine - 15 ml

s&p

*Omit the rosé wine for a non-alcoholic version


To make this dish, I separate some the ingredients to make for a fancier plated gaspacho.


Mix the dressing ingredients first in a large bowl. Add the cilantro, mint and shallots. Then crumble the feta into it. Set aside in the large bowl.


Take all of the watermelon and place it in a blender. From the bowl with the feta cheese, remove 2-4 large spoonfuls of the feta mixture and set aside for garnish. Place the rest into the blender. And blender away. Plate into two bowls and scoop the feta garnish on top. You can also add some more herbs and/or thinly julienned shallots to the top as well.