Watermelon and Tomato Gazpacho

Ingredients:

1 lb seedless red watermelon
1 large garden fresh red tomato
2 T white balsamic vinegar
1 cup cucumber – peeled
1 jalapeño – seeded and chopped
2 T olive oil
2 T lime juice
Salt to taste

Toppings for serving

3-5 mint leaves – chiffonade
Cucumber – diced small
Feta cheese – crumbled

 

 

 

Preparation:

Place all ingredients, excluding toppings, in blender and blend until smooth. Taste and adjust lime juice and salt if necessary. Chill for at least one hour before serving. To serve, pour into small shot glasses and sprinkle with mint, cucumber and feta.  Serves 6-8.

 

Serve with:

Kunde Family Winery Summer’s Blush Rosé