Feature Recipe: Georgia Grown Watermelon Gazpacho with Cheesy Bruschetta

Originally published in the Aug. 7, 2013, issue

Editor’s Note: The summery flavors in this Southern take on a traditional Spanish soup are perfectly complemented by the warm bruschetta – one of my favorite things to make for parties and events.

Ingredients:

For the gazpacho, courtesy of Georgia Watermelon Association:
1 garlic clove, minced
3 pounds watermelon flesh, seeded and chunked
2 ripe tomatoes, cored and cut in wedges
2 tablespoons lemon juice
Salt and pepper to taste
4 ounces crumbled feta cheese

¼ cup olive oil
½ cup chopped fresh basil

For the bruschetta:
1 baguette, cut into ½-inch thick slices
1 ball fresh mozzarella
3 Roma tomatoes, diced
Fresh basil leaves, chopped
3 tablespoons olive oil
Balsamic vinegar
Salt and pepper

Instructions:

1. Put the garlic, watermelon, tomatoes, lemon juice and some salt and pepper in a food processor. Add a few ice cubes one at a time and pulse until desired consistency – chunky or smooth – is reached. Chill in the refrigerator.

2. While gazpacho is chilling, prepare the bruschetta. Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine tomatoes, basil, olive oil and salt and pepper. Spray a cookie sheet with nonstick spray. Put baguette slices on the sheet and top each slice with mozzarella.

3. Place baguette slices in the oven and heat until cheese is slightly melted. While cheese is melting, remove gazpacho from the refrigerator and ladle into bowls. Season with salt, pepper and additional lemon juice, if desired.

4. Remove baguettes from oven and top each slice with tomato and basil mixture. Drizzle with balsamic vinegar.

5. Just before serving, top each bowl of gazpacho with crumbled feta cheese, basil and a few drops of olive oil.