Watermelon Gazpacho Recipe

This watermelon gazpacho knocked my socks off. It’s delicious and can be made in a blender within minutes. I learned how to make it at a Temecula Creek Inn Wine Maker Dinner. If you haven’t been to one of these dinners yet, put it on your to do list (most on the actually dinner coming later today). I was able to replicate this recipe easily at home!

Watermelon Gazpacho

1 large tomato, pureed
1/2 serrano chile
2 cups cubed fresh watermelon
1 tsp white balsamic vinegar
1/4 cup extra virgin olive oil
2 tbsp minced red onion
1/2 cucumber, seeded and minced
2 tbsp minced fresh dill, plus more for garnish
Sea salt and freshly ground black pepper
1/4 cup crumbled feta cheese
In a blender, puree the tomatoes, chile and 1/2 of the watermelon. Pour in the white balsamic 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. Stir.

The gazpacho was served in martini glasses and gorgeous. It’s light, refreshing and a perfect way to start off a meal. Read more about our tour of Temecula Valley wine country.

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1 Comment

  1. […] already told you how much I loved the watermelon gazpacho. For the salad, the crab is marinated for an hour in citrus juices, honey and red pepper flakes. […]

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