Recipe: Yellow Watermelon Gazpacho with Crumbled Feta

Adam Anderson, former chef at Lucia's (currently at Whole Foods), creates Simple, Good, and Tasty recipes on a regular basis, using the ingredients from our Harmony Valley Farm CSA boxes. Here's his latest.

This is a tasty twist on traditional Gazpacho that uses watermelon at its prime and offers a refreshing alternative to a hot soup on those warm summer days. The feta cheese gives an added savory component that will not disappoint. Pair with a nice salad for lunch or dinner and walk away feeling refreshed and content.

Yellow Watermelon Gazpacho with Crumbled Feta 

Serves 4-6


  • 8 cups - Yellow Watermelon
  • 2 each - Cucumber, peeled, small dice
  • 1 each - Red Bell Pepper, small dice
  • 1 each - Green Bell Pepper, small dice
  • 1/2 cup - Red Onion, small dice
  • 1 each - Jalapeno, small dice
  • 1/2 cup - Basil, chiffonade
  • 1/4 cup - Feta Cheese
  • Olive Oil, drizzle
  • Salt to taste


  1. Remove watermelon rind. Dice one portion to make 2 cups and puree another portion to yield 6 cups (optionally strain for desirable texture).
  2. Add watermelon (pureed and diced), cucumber, peppers, onion, and basil into a bowl and season with salt to taste.
  3. For added character, garnish with crumbled feta and drizzle with olive oil.
  4. Serve chilled.