Recipe courtesy of Tiffani Thiessen
Episode: That Girl Grills
Print
Total:
2 hr 30 min
(includes chilling time)
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 30 min
(includes chilling time)
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 bunch mint, chopped (about 1 1/2 cups)
  • 4 large English cucumbers, peeled and chopped
  • 2 1/3 cups seeded and diced watermelon
  • 1 cup plain Greek yogurt 
  • 1/2 small sweet onion, thinly sliced 
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons lemon juice 
  • 1 teaspoon grated fresh ginger 
  • 1/2 teaspoon cayenne pepper 
  • Kosher salt
  • 1/3 cup crumbled feta
  • 1/2 cup pepitas, toasted 
  • Chili-infused oil, for garnish 

Directions

Watch how to make this recipe.

Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper and 2 teaspoon salt. In small batches, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.

Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, reserved mint and a drizzle of chili infused oil.

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