Skip to Content
  • Prep
    10 min
  • Total
    20 min
  • Servings

Watermelon, Red Bell Pepper and Feta Cheese Gazpacho


1 L (4 cups) of seeded watermelon pieces

2 red bell peppers, cored, seeded and chopped

1 shallot, chopped

60 mL (1/4 cup) orange juice

30 mL (2 tbsp) extra-virgin olive oil

30 mL (2 tbsp) white balsamic or sherry vinegar

2 mL (1/2 tsp) sea salt

Pinch cayenne pepper (optional)

To serve

Radishes, thinly sliced

Green apple, diced

Saputo Fetos Feta cheese, crumbled

Sliced almonds

Fresh mint, minced


Add all the gazpacho ingredients to a blender. Blend to a fine consistency. Taste and adjust seasoning, if needed. Refrigerate at least one hour or overnight.

Serve the gazpacho cold, garnished with radish, apple, Feta cheese, almonds and fresh mint.