This recipe is not a gazpacho. The traditional Spanish-style soup is prepared without using any heat, pureeing vegetables, mostly tomato, into a slightly smooth consistency and served chilled with toasted bread and additional chopped vegetables and herbs. This recipe is a nod to my mother’s side of the family and our Spanish heritage and is great for a hot summer day. Watermelon replaces the tomato base and the sautéed shallot, ginger, and jalapeno enhances the spice and adds a toasted note to the soup. Topping it with a feta crema mellows the spice and the almonds add texture. If you want more texture, add small cubes of watermelon to the soup when assembling. Don’t skip squeezing lime overtop before eating. ––Justin Burke

Chilled Spicy Watermelon Soup 

Ingredients
¼ cup shallot, chopped
1 tablespoon ginger, grated
2 garlic cloves, minced
½ jalapeno, thinly sliced (optional)
¼ teaspoon crushed red pepper flakes
2 tablespoons olive oil
8 cups seedless watermelon, cubed
Salt and pepper, to taste
2 ounces feta
¼ cup sour cream
3 tablespoons milk
¼ cup toasted almonds, crushed
Cilantro, roughly chopped
Lime, cut into wedges

Directions

1. In a large saucepan over medium-high heat, heat oil and saute shallot, ginger, garlic, jalapeno, and red pepper flakes until softened and slightly golden, about 5-8 minutes. 
2. Using a food processor, puree watermelon. Add to the shallot mixture and season with salt and pepper. Bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat and transfer to a bowl. Let chill in the refrigerator for at least one hour. 
3. Meanwhile, using a blender, combine feta, sour cream, milk, and season with salt and pepper and blend until smooth. Set aside. 
4. Divide the soup evenly between bowls, then top with feta mixture and sprinkle almonds and cilantro. Drizzle with olive oil and serve with lime wedges. 

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