Watermelon Gazpacho

If the idea of cold soup weirds you out, you can use this as a salsa!

Ingredients:

5 cup watermelon, cubed (about half of a small watermelon)
1 large tomato, pureed
1/2 of a bell pepper, minced
1 small cucumber, seeded and minced
1 small jalapeno pepper, minced (remove seeds for less heat)
2 Tbsp red onion, minced
1 tsp red wine vinegar
2 Tbsp unsweetened lime juice
2 Tbsp mint leaves
1 Tbsp olive oil
Feta cheese, crumbled

Instructions:

1. Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl.

2. Add remaining 1 cup diced watermelon and the rest of the ingredients; stir to combine.

3. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.

4. Divide gazpacho among bowls; top with 2 Tbsp crumbled feta cheese.


Note: This makes four servings, at 3 Points (Weight Watchers) a serving.