Watermelon Gazpacho

Gazpacho is the ultimate summer soup. I learned this recipe from a cooking class we took while in Barcelona last year. I would advise anyone who enjoys travel and food to sign up for a cooking class at your next destination, if possible. While they are informal, these classes are a good way to learn about about the history of the food in that region, to try new dishes and it's a souvenir unlike any other - something that you will always remember and would have most certainly enhanced your travel experience.

I've made this gazpacho periodically since that trip. I usually use my immersion blender simply because I prefer a more chunky texture. And while it can be served straight out of the blender, topping it with feta, and olives, or even boiled eggs, is not a bad idea. Enjoy this recipe! And if you are ever interested in a good cooking class in Barcelona, try Espai Boisa.

Watermelon Gazpacho
Serves 4 to 5

8 to 10 cups diced watermelon
4 very ripe tomatoes, diced
1 red bell pepper, diced
1 small onion, diced
3 garlic cloves, minced
1 cucumber, peeled, seeded and diced
1/4 cup chopped parsley
Salt and pepper

Place all of the ingredients in a blender and process until smooth. Season to your taste with salt and pepper, and chill before serving. Serve topped with feta, black olives and a drizzle of olive oil.