Ingredients

• 1 lb seedless watermelon flesh, coarse chop
• 1 ea beefsteak tomato, coarse chop
• 1 ea English cucumber, peeled, coarse chop
• 1 ea jalapeno, seeded, sliced
• 2 T olive oil
• 2 T red wine vinegar
• 2 oz feta, crumbled
• 1/4 C sour cream
• 3 T milk
• 3/4 lb seedless watermelon flesh, 1/2" cubes
• 1/2 English cucumber, peeled, 1/2" cubes

Instructions

1. Puree the watermelon, tomato, cucumber, jalapeno, oil and vinegar until smooth. Season to taste, cover and chill at least one hour.
2. Mash the feta into the sour cream until mostly smooth, then whisk in the milk. Season to taste.
3. Plate the loose watermelon and cucumber, add the soup, garnish with the feta-sour cream mixture, drizzle with olive oil, and serve.

Source: Bonappetit, Aug 2014

Contributed by: Skip