Watermelon Gazpacho

There's more than one way to cut a watermelon and more than one way to enjoy it too. This sweet, tangy and savory soup is simple to make and refreshing on a warm day. The light, crisp and berry flavors of Rosé are a perfect match for this colorful gazpacho.

Makes 2 large servings

Ingredients:

• 1 large ripe tomato, quartered and seeded
• 3 cups fresh seedless watermelon, cubed in ½ inch pieces
• 1 small Serrano chili seeded
• 2 teaspoons sherry vinegar
• ¼ cup extra-virgin olive oil
• ¼ cup finely diced red onion
• 1 medium cucumber, peeled, seeded and diced
• 2 tablespoons fresh basil cut in thin ribbons, plus extra for garnish
• Salt and freshly ground pepper to taste
• 2 ounces crumbled feta cheese

Instructions:

1. In a blender, purée the tomato, chili, and 2 cups watermelon.  Reserve remaining melon for garnish.
2. Add sherry vinegar and olive oil and pulse briefly.
3. Add onion, cucumber and basil with salt and pepper to taste. Purée until smooth.
4. Pour into chilled bowls and garnish with remaining watermelon cubes, feta crumbles and basil.
5. Serve immediately.

This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.