- 10 min
- 20 min
1 L (4 cups) of seeded watermelon pieces
2 red bell peppers, cored, seeded and chopped
1 shallot, chopped
60 mL (1/4 cup) orange juice
30 mL (2 tbsp) extra-virgin olive oil
30 mL (2 tbsp) white balsamic or sherry vinegar
2 mL (1/2 tsp) sea salt
Pinch cayenne pepper (optional)
Radishes, thinly sliced
Green apple, diced
Saputo Fetos Feta cheese, crumbled
Fresh mint, minced
Add all the gazpacho ingredients to a blender. Blend to a fine consistency. Taste and adjust seasoning, if needed. Refrigerate at least one hour or overnight.
Serve the gazpacho cold, garnished with radish, apple, Feta cheese, almonds and fresh mint.