📝 About This Recipe
This vibrant cold soup is a sophisticated twist on the classic Mediterranean pairing of sweet watermelon and salty feta cheese. Drawing inspiration from Spanish gazpacho, we balance the fruit's natural sugars with zesty lime, cooling cucumber, and a hint of jalapeño heat. It is an incredibly refreshing, no-cook starter that captures the essence of summer in a bowl, offering a complex interplay of sweet, savory, and tangy notes.
🥗 Ingredients
Soup Base
- 6 cups Seedless Watermelon (cubed and chilled)
- 1 large English Cucumber (peeled and roughly chopped)
- 1 medium Red Bell Pepper (seeded and diced)
- 1 small Shallot (minced)
- 1/2 piece Jalapeño (seeded and minced for subtle heat)
- 3 tablespoons Fresh Lime Juice (about 2 limes)
- 1 tablespoon White Balsamic Vinegar (adds a floral acidity)
- 1/4 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/4 cup Fresh Mint Leaves (loosely packed)
Feta Garnish & Toppings
- 1/2 cup Greek Feta Cheese (crumbled into small chunks)
- 4-5 pieces Fresh Basil Leaves (chiffonade or torn)
- 1/4 cup Microgreens (for a professional finish)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Toasted Pine Nuts (optional for crunch)
👨🍳 Instructions
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1
Begin by prepping the watermelon; cut into 1-inch cubes, ensuring all rind and any stray seeds are removed. Set aside 1 cup of the smallest, neatest cubes to use as a textural garnish later.
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2
Peel the English cucumber and chop it into rough chunks. If using a standard cucumber, ensure you scrape out the watery seeds first to prevent the soup from becoming too thin.
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3
In a high-powered blender, combine 5 cups of the watermelon cubes, the chopped cucumber, diced red bell pepper, minced shallot, and jalapeño.
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4
Add the fresh lime juice, white balsamic vinegar, and the fresh mint leaves to the blender carafe.
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5
Pulse the mixture 5-6 times to break down the large chunks, then blend on medium-high speed for about 45-60 seconds until the consistency is completely smooth and emulsified.
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6
With the blender running on its lowest setting, slowly drizzle in the extra virgin olive oil. This creates a silky mouthfeel and a beautiful pale crimson hue.
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7
Taste the soup base. Add the sea salt and a pinch of black pepper, blending for another 5 seconds to incorporate. The salt is crucial here to bridge the gap between the sweet fruit and savory vegetables.
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8
For an ultra-refined, restaurant-quality texture, pour the mixture through a fine-mesh sieve into a large glass bowl, pressing gently on the solids. (This step is optional if you prefer a heartier texture).
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9
Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours. This soup must be served ice-cold for the flavors to truly pop.
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10
While the soup chills, crumble your feta cheese into small, uniform pieces and keep them refrigerated until the very last moment.
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11
When ready to serve, give the soup a quick whisk as it may have settled slightly. Ladle the soup into chilled shallow bowls.
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12
Artfully place a few of the reserved watermelon cubes in the center of each bowl.
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13
Generously sprinkle the crumbled feta and toasted pine nuts over the top of the soup.
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14
Garnish with a flourish of basil chiffonade, microgreens, and a final tiny drizzle of olive oil.
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15
Serve immediately while the contrast between the cold soup and the creamy feta is at its peak.
💡 Chef's Tips
Always use a seedless watermelon that feels heavy for its size; a yellow 'field spot' on the bottom indicates it ripened on the vine and will be sweeter. Don't skip the chilling time—the flavors of the shallot and jalapeño need time to mellow into the sweetness of the melon. If your watermelon isn't particularly sweet, you can add a teaspoon of honey or agave nectar to the blender to balance the acidity. Use high-quality Greek feta stored in brine rather than pre-crumbled varieties; the texture is much creamier and the salt profile is superior. To keep the soup cold during a dinner party, serve it in bowls nestled inside a larger bowl filled with crushed ice.
🍽️ Serving Suggestions
Pair with a crisp, chilled Rosé or a Vinho Verde to complement the acidity of the lime and vinegar. Serve alongside warm, grilled pita bread or crusty sourdough rubbed with a garlic clove. A side of salty Prosciutto di Parma or Serrano ham provides a wonderful meaty contrast to the light soup. For a full Mediterranean spread, serve this as a starter followed by grilled lemon-herb chicken skewers. Finish the meal with a light lemon sorbet to echo the citrus notes in the soup.