Yields: 4
Prep Time: 20 mins
Total Time: 20 mins
small shallot, finely chopped
balsamic vinegar
(2lb 5oz) watermelon flesh, deseeded and cut into small chunks
large tomatoes, peeled and roughly chopped
1/2 cucumber, peeled and cut into small chunks
(3 ½oz) white crustless bread torn into chunks
Small bunch mint, leaves picked
Balsamic glaze, optional, to drizzle
In a small bowl, mix shallot and vinegar; set aside for 10min.
Set aside 75g (3oz) watermelon for garnish, and put remaining into a blender along with tomatoes, cucumber, bread, shallot mixture and most of the mint (you may need to do this in batches). Whiz until smooth and season to taste. Chill, if you like.
Pour soup into 4 bowls, crumble over feta and sprinkle over remaining mint leaves. Cut reserved watermelon into small cubes (if not already done) and sprinkle over soup. Grind over some black pepper and drizzle with balsamic glaze, if you like. Serve.
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