1 5 lb. watermelon, peeled and sliced into 1-inch thick rings
2 medium tomatoes (about 1 pound)
1 medium cucumber (12 oz.)
¼ cup white wine vinegar
¼ cup olive oil
½ tsp. salt
½ tsp/ ground black pepper
dash red pepper flake
½ cup crumbled feta, for garnish
a few handfuls of mint, thinly sliced, for garnish
Instructions
Preheat grill to medium heat. Grill watermelon until grill marks begin to form, 3-4 per side.
Cut two slices of watermelon into ½ inch dice and reserve.
Place remaining watermelon, tomatoes, cucumber, and vinegar in blender and puree until smooth. With blender running, stream in olive oil. Strain through fine-mesh strainer and season with salt and peppers. Refrigerate until thoroughly chilled, at least 2 hours.
To serve, place about ¼ cup watermelon and a few pinches of mint and feta in four bowls. Ladle gazpacho into bowls.
Recipe by Allons-Eat! at https://www.allonseat.com/watermelon-gazpacho/