WI Whisk Recipe of the Week - Gazpacho


When it’s hot outside, and tomatoes are fresh and abundant; try making a
chilled summer soup. This recipe is easy, quick, and refreshing!  

PS  There is NO actual cooking involved:)

This recipe is provided by Five Senses Palate, a member of WI Whisk.  




Place the 2 pieces of day-old bread in a small bowl and cover with cold water. Soak the bread for about 20 minutes. Reserve 1/2 cup of the cubed watermelon. In a blender add all the ingredients except the feta cheese, wring the bread out and add to the blender as well. Blend everything together. Taste and season with salt & pepper. Transfer to the fridge for at least 30 minutes. Serve chilled, top with the reserved watermelon, feta cheese, dill & dots of extra virgin olive oil.

Note:  You may strain for a thinner consistency.  You may also substitute red wine vinegar, if you don't have sherry vinegar.

Recipe Season