Watermelon Gazpacho with Shaved Feta

Ingredients

• 4 cups cubed seedless watermelon, divided
• 1/2 teaspoon fresh garlic, peeled, coarsely chopped“natural flavoring”
• 1/4 - 1/2 teaspoon fresh red hot chile pepper, such a aji pepper (can use cayenne, see note)
• 3 tablespoons fresh lemon juice (option: sherry vinegar)
• 1/4 teaspoon sea salt
• 1/2 cup cucumbers, cut into 1/2" chunks - I used white unpeeled cucumbers (or use peeled regular cucumbers) 
• 1  3/4 cups tomatoes on the vine, cut in quarters  (the small, sweet dark red ones, about 3/4 pound)
• 2 tablespoons vadalia onion, peeled, coarsely chopped
• 1 tablespoon fruity extra virgin olive oil
• Garnishes:
• Extra 1/4" diced watermelon, tomatoes and cucumbers: 1/3 cup of each 
• 4 tablespoons grated feta cheese (grated from a chunk)
• 4 tablespoons fresh mint leaves (can use such as basil, oregano or tarragon)  

Instructions

1. Add 1 cup seedless watermelon cubes to the carafe of a blender with the garlic, chile pepper, lemon juice and sea salt. This is the base of the soup. Blend from low to high speed until very smooth - 30 seconds. Pour the base into a medium sized bowl.
2. Add the cucumbers, tomatoes, vadalia onions and olive oil to the carafe."Pulse" by turning blender speed from low to medium until the veggies are chopped, but still a bit chunky with texture. Pour into the soup base.
3. Cut remaining 3 cups of watermelon cubes into 1/2" pieces. Place them in a fine mesh strainer and press on the fruit, releasing much of its water*. You will have approximately 1 1/2 cups of watermelon remaining. Add this to the bowl and stir all together.
4. Cover tightly and refrigerate until very cold, at least 2 hours.
5. Make Garnishes: They are part of the soup! To Serve: Place a cup of soup in individual bowls. Top with a portion of extra watermelon, cucumbers and tomatoes. Grate feta cheese and scatter 1 tablespoon on each soup. Garnish with mint sprigs - consider topping with thinly sliced mint leaves as well.
6. *This is done so the soup is not to watery - if all watermelon is added to the blender it will not have the correct consistency.
7. Note: I store spicy aji chile peppers (Peruvian hot pepper) in my freezer, and use what I need. Can use any spicy fresh red chiles to your taste, or cayenne pepper.

This recipe may not be reproduced without the consent of its author, Karen Sheer.