Watermelon Gazpacho with a Minted Feta Crostini
Gazpacho:
1 3-pound seedless watermelon
3 cucumbers
1/2 cup diced red onion
1 cup diced red bell pepper
1 diced small jalapeño
1/2 cup finely chopped mint
3 Tablespoons lime juice
4 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon salt
Peel and rough chop watermelon and cucumber. Combine the rest of the ingredients and let marinate for 1 hour. Purée in a blender. Strain through a China cap.
Minted Feta Crostini:
Slice a small baguette 1/4-inch thick length-wise. Brush with olive oil and toast in the oven. After they’ve cooled, top with diced feta tossed with mint.
To Serve:
Place the crostini on top of a chilled bowl of soup and enjoy!
Serves 4 F
Mondo
900 Harrison Ave. | 224-2633
mondoneworleans.com
