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Spicy Watermelon-Tomato Gazpacho with Herb Oil & Feta

Spicy Watermelon-Tomato Gazpacho with Herb Oil & Feta

  • Yield: 8 servings 1x



For the Gazpacho:

  • 8 cups chopped seedless watermelon
  • 4 large tomatoes, diced
  • 1 English cucumber, chopped
  • 1 red bell pepper, chopped
  • ¼ cup chopped red onion
  • ¼ cup chopped basil
  • ¼ cup chopped mint
  • ¼ cup extra-virgin olive oil
  • ¼ cup sherry vinegar
  • Zest and juice of 1 lime
  • 2 jalapeño peppers, finely minced (seeds removed if you don’t like heat)
  • Salt and pepper, to taste

For the Herb Oil:

  • ½ cup basil leaves
  • ½ cup mint leaves
  • ½ cup grapeseed oil
  • Fine salt and black pepper, to taste

For Serving:

  • Grilled sourdough bread
  • 1 cup crumbled feta cheese


For the Gazpacho:

  1. Put half of the chopped watermelon into a blender and puree on high for 30 seconds, until liquefied. Pour into a large bowl and add the remaining watermelon and all other ingredients. Stir well to mix and adjust the seasoning as needed. At this point you have two options: leave the gazpacho as is and serve it on the chunky side, OR puree the entire mixture until smooth (the latter was my preference).
  2. Cover (I used plastic quart containers with lids) and chill in the fridge for at least 8 hours (the longer it sits, the better it gets). Before serving, stir or shake well (it may separate a little), and then check the seasoning again and adjust as needed.

For the Herb Oil:

  1. Place all ingredients in a blender and puree until completely smooth. Taste for seasoning. Serve as is or pass through a fine-mesh sieve for a smoother texture.

To Serve:

  1. Ladle the gazpacho into serving bowls and garnish with crumbled feta, a drizzle of the herb oil, and serve with grilled bread on the side.