Ingredients

• 4 cups cubed seeded watermelon
• 2 omas (plum) tomatoes , seeded and chopped
• 1 red bell pepper , chopped
• 0.5 Englishs (seedless) cucumber , peeled, seeded, and cubed
• 2 tablespoons minced shallot
• 2 tablespoons fresh lime juice
• 1 tablespoon apple cider vinegar
• 1.5 teaspoons salt , or to taste
• 0.25 teaspoons freshly ground black pepper
• 2 tablespoons crumbled feta cheese
• 2 tablespoons minced fresh cilantro

Instructions

1. 1 Combine watermelon, tomatoes, bell pepper, cucumber, shallot, lime juice, vinegar, salt, and black pepper in a high-powered blender; blend until smooth, 20 to 30 seconds. Transfer soup to a bowl; cover with plastic wrap and refrigerate to meld flavors and chill soup, at least 1 hour.
2. 2 Stir gazpacho before serving; divide between four bowls. Top servings with feta cheese and cilantro.

Nutrition per serving