Chilled Watermelon Gazpacho with Mint and Feta

1.Prepare the ingredients: Ensure the watermelon is chilled. Roughly chop the cucumber, reserving a small amount (about 2 tablespoons) to finely dice for garnish later. Roughly chop the red bell pepper and red onion.

2.Combine all ingredients (watermelon, cucumber, bell pepper, red onion, garlic, sherry vinegar, olive oil, salt, pepper, and mint leaves) in a high-speed blender.

3.Blend the mixture on high speed until it is completely smooth and emulsified, ensuring no chunks remain. This should take 1 to 2 minutes.

4.Taste the gazpacho and adjust seasoning. You may need more salt to balance the sweetness of the watermelon, or more vinegar for acidity.

5.For the smoothest texture, strain the gazpacho through a fine-mesh sieve into a large bowl or pitcher. Use a rubber spatula to press down on any solids to extract all the liquid.

6.Cover the gazpacho and refrigerate for at least 2 hours, or ideally 4 hours, to allow the flavors to fully meld and the soup to become thoroughly chilled.

7.To serve, pour the chilled gazpacho into small bowls. Garnish each serving with a light drizzle of extra virgin olive oil, the reserved finely diced cucumber, a sprinkle of crumbled feta cheese (if using), and a small sprig of fresh mint.