SO HOT OUT HERE…chilled soup last night was a must!

Of course I was sweating away with all the rest of the Angelino’s yesterday for our record breaking heatwave…so when I went into Bristol Farms for a quick grocery run, I googled Watermelon Gazpacho and came up with Tyler Florence’s recipe and bought the few items it called for. I didn’t use the chile, because we aren’t big spicy fans, and it was refreshing and so good. Beyond easy to make too.  You wouldn’t even know it was mainly watermelon based if it didn’t have the cubes floating on top.

Tyler Florence’s Watermelon Gazpacho
Ingredients

* 1 large tomato, pureed
* 1/2 serrano chile (didn’t use it)
* 2 cups cubed fresh watermelon
* 1 teaspoon red wine vinegar
* 1/4 cup extra-virgin olive oil
* 2 tablespoons minced red onion
* 1/2 cucumber, seeded and minced
* 2 tablespoons minced fresh dill, plus more for garnish
* Kosher salt and freshly ground black pepper
* 1/4 cup crumbled feta cheese

Directions

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

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