A summer twist on a classic cold soup. Perfect for warm late-summer evenings.
Ingredients:
- 1 large tomato, pureed
- 1/2 serrano chile
- 2 cups cubed fresh watermelon
- 1 teaspoon red 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 some for garnish
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled feta cheese
To Make:
- In a blender, puree the tomato, chile, and 1/2 of the watermelon.
- Pour in the red wine vinegar and olive oil, and pulse until well-combined.
- Add the onion, cucumber, and dill, and puree until smooth.
- Season with salt and pepper to taste.
- Pour into chilled bowls, and sprinkle with dill, feta, and the remaining watermelon.