Sprinkle the chopped herbs on top of the chilled gazpacho and finish off with add a generous spoonful of Feta CremaPrep Time:
15 minutes Ready In:
30 minutes or less Serves:
Gazpacho: 1 seedless watermelon, cubed ½ cucumber 2 tomatoes, diced 1 stalk of celery, diced 1 green chili or jalapeño pepper ½ onion, diced 1 clove of garlic 2 tbsp (30 mL) red wine vinegar ½ L Olive Oil Salt and Pepper to taste Fresh mint and coriander for garnish Feta Crema: ¼ cup / 125 mL Tre Stelle Feta, crumbled ¼ cup / 125 mL plain Greek Yogurt 2tbps (30 mL) milk
Gazpacho: Put the watermelon, cucumbers, tomatoes, celery, jalapeno, onions and garlic into a food processor and run until smooth. Add the red wine vinegar and olive oil and mix well. Season with salt and black pepper to taste. Let chill in the fridge. Sprinkle the chopped herbs on top of the chilled gazpacho and finish off with add a generous spoonful of Feta Crema. Feta Crema: In a small bowl or blender, combine Greek yogurt, Feta Cheese cubes and milk; stir until smooth.