The third and (second to) last installment of how to use up all that watermelon you have left over from the spicy salad that I know you all made:
gazpacho: A refreshingly cold, summertime soup hailing from the Andalusia region in southern Spain.
Contrary to popular belief, its not only the tomato, pepper, cucumber etc variety of soup (the “salad as a soup” variety, if you will). Gazpacho offers you more than that. True, it is usually tomato based, but it can be any kind of cold soup, and this one is watermelon based (a watermelon salad as a soup, perhaps??)
Its especially important to not over-blend the ingredients. There is so much water in watermelon (duh) that’ll quickly and easily get runny and not that good.
1/4 med seedless watermelon, rind cut off ad cubed
2T crumbled feta cheese
1t coconut cream (coconut milk is too watery)
1t seasoned rice vinegar
drizzle of chili oil, coarse grey salt, fresh ground black pepper and 1 small heirloom tomato chopped in small cubes
1. Combine all ingredients (except for garnish) in blender and pulse quickly
2. Serve topped with chili oil, coarse salt, ground pepper and chooped tomatos
3. To eat, mix in toppings
4. Eat it!