Watermelon and Cucumber Gazpacho

Kyle happened to bring home this amazing seedless watermelon the other day. He found a man on the side of the road selling them off of the back of his truck. Cucumbers were on sale this week, 3 for a dollar. This was definitely something we were not going to pass up.

Today, I was out and about and it was really hot outside. I had to make a quick trip to Central Market and came up with the idea to make some refreshing Gazpacho. Since I already had the watermelon and the cucumber, making this decision was obvious. So, I picked up the rest of my ingredients: a serrano chile, some fresh dill, cilantro, and feta cheese.

This recipe is super simple to make. All you need to make this Gazpacho is a blender. Also, this is a very light meal; I suggest serving it as an appetizer or snack. If you are serving it immediately, it would be best to have the watermelon and cucumber already cold.

Since this is a dish that doesn’t require any heating or cooking, it is best served in a cold dish. Set your bowls in the freezer ahead of time. Rinse the bowls before putting them into the freezer to make them extra icy (just like beer mugs or pint glasses at a bar).

If you don’t want to serve it right away you can let it chill in the refrigerator. Enjoy!

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