Lunch: Watermelon Gazpacho with Feta Crema

Recipe by Susan Spungen A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

Ingredients

1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
1 large beefsteak tomato, coarsely chopped
1 English hothouse cucumber, peeled, coarsely chopped
1 jalapeño, seeds removed, sliced
2 tablespoons olive oil
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper

Instructions

Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.
Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.
Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.

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