Watermelon gazpacho with cucumber and feta
Prep time: 20 minsTotal time: 
Watermelon gazpacho with cucumber and feta
Watermelon, tomatoes, celery and cucumber are among the most hydrating foods, making this speedy gazpacho as good for boosting your water intake as it is for cooling you down
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
For the gazpacho
- 1 x 540g pack prepared watermelon
- 450g Taste the Difference Majestic Vine Tomatoes, roughly chopped
- 3 celery sticks, roughly chopped
- ½ onion, roughly chopped
- 2 garlic cloves
- 1 red pepper, deseeded and roughly chopped
- 100g sourdough, torn
- 4 tbsp sherry vinegar
To serve
- ½ cucumber, finely diced
- 75g feta, crumbled
- ½ x 20g pack dill, roughly chopped
- 2 tbsp extra virgin olive oil
Step by step
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Put all the gazpacho ingredients in a high-speed blender (depending on the size of your blender, you may need to do this in batches). Season, then blend until smooth. Taste and adjust the seasoning as necessary. Transfer to a bowl and chill in the fridge until needed.
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For the topping, put the cucumber, feta and dill in a bowl, season, then mix to combine. Ladle the chilled gazpacho into bowls and spoon over the topping. Serve drizzled with the olive oil and seasoned with black pepper.
