Today I bring you the perfect recipe for a hot summer day. Gazpacho is a cold soup with a tomato & cucumber base. It is a Spanish dish that has gained popularity around the globe and there are a number of variations. Even thou there is nothing like the traditional Gazpacho Andaluz, I decided to try a spin after reading on my last issue of the FoodNetwork magazine a version with watermelon and topped with Feta cheese. It sounded too yummy not to give it a try. I wanted to keep some of the traditional ingredients that were left out on Tyler Florence’s recipe, like bread, garlic & Jerez.

The best part about Gazpacho is that there is NO actual COOKING involved. It’s almost like a blended salad. That’s why using fresh ingredients is very important to achieve the best flavors. I get my fresh veggies from my CSA share through JenEhr Family Farm in Sun Prairie. So when it’s hot outside and you don’t feel like turning your stove on, here is an alternative to have a small dish filled with feel-good ingredients. It is easy, quick, luscious and refreshing. I hope you try making Gazpacho this summer!

Are there any other easy recipes that you love to make in the summer? Share them with me in the comments below. I’d love to hear from you! Enjoy!

Ingredients (makes about 6 cups, serves 4)

2 Tomatoes (about 1 pound)
2 cups seedless watermelon, cubed
1 Cup seedless cucumber, chopped
1/2 Jalapeño, seeded
1 Sweet pepper, chopped
1 Clove garlic
2 Tbsp. fresh dill + more for garnishing
2 Pieces of day-old French bread (about 1 inch. Each)
2 Spring onions, chopped
1/4 Cup extra virgin olive oil
1 Tbsp. sherry vinegar (Jerez)*
1 Tbsp. Smoked Paprika
1/4 Cup crumbled Feta cheese (for topping)
Salt & pepper to taste.

Place the 2 pieces of day-old bread in a small bowl and cover with cold water. Soak the bread for about 20 minutes. Reserve 1/2 cup of the cubed watermelon. In a blender add all the ingredients except the feta cheese, wring the bread out and add to the blender as well. Blend everything together. Taste and season with salt & pepper. Transfer to the fridge for at least 30 minutes. Serve chilled, top with the reserved watermelon, feta cheese, dill & dots of extra virgin olive oil.

Note: If you would like a thinner consistency you could strain the soup after blending.

*Sherry Vinegar is a gourmet vinegar made from sherry wine. It is only made in a certain region of Spain and is commonly used in Spanish cuisine. You can substitute it for red wine vinegar.

Visit the FoodNetwork website to find the Watermelon Gazpacho recipe that inspired this post.