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Chilled watermelon soup with lime and feta

Name: Chilled watermelon soup with lime and feta recipe
Yield: 4
Ingredients: 2 thick slices day-old sourdough bread, crusts removed; 1/4 cup (60ml) extra virgin olive oil; 1 tbs sherry vinegar, or to taste; 1kg seedless watermelon, rind discarded, coarsely chopped; 3 ripe tomatoes, coarsely chopped; 2 eschalots or 1/2 small red onion, coarsely chopped; 2 garlic cloves, crushed; Juice of 1 lime; 100g feta, drained, crumbled; Coriander sprigs, smoked paprika & pickled chillies (optional), to serve

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https://healthimprovements.info/recipes/chilled-watermelon-soup-lime-feta-recipe/d50gv639

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by Matt Moran

Chef and delicious. Produce Awards judge

Feb 20, 2020

“This tasty number is inspired by a classic gazpacho. I’ve swapped some of the tomatoes for watermelon, and gone by way of Mexico with the addition of lime, coriander and pickled chillies." – Matt Moran. You'll need to start this recipe a day ahead.

2 thick slices day-old sourdough bread, crusts removed
1/4 cup (60ml) extra virgin olive oil
1 tbs sherry vinegar, or to taste
1kg seedless watermelon, rind discarded, coarsely chopped
3 ripe tomatoes, coarsely chopped
2 eschalots or 1/2 small red onion, coarsely chopped
2 garlic cloves, crushed
Juice of 1 lime
100g feta, drained, crumbled
Coriander sprigs, smoked paprika & pickled chillies (optional), to serve

Method

1.

Tear the bread into bite-sized pieces, pour over oil and vinegar, and stand to soften for 5 minutes. Transfer to a food processor, then add watermelon, tomato, eschalot, garlic and lime juice, season and whiz until smooth. Refrigerate overnight for flavours to develop.
2.

Before serving, check the seasoning of the soup – chilling dulls the flavours, so you may need to add extra salt, pepper, lime juice or vinegar. Scatter with feta, coriander, a pinch of smoked paprika and pickled chilli, if using, to serve.

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