Watermelon-Tomato Gazpacho with Shrimp

Serve with garlic-rubbed toasts.

Ingredients:

• 5 pounds seedless watermelon—rind discarded and flesh chopped and chilled
• 1 English cucumber, seeded and chopped
• 1 1/2 pints grape tomatoes, 1/2 pint quartered
• 1 red bell pepper—cored, seeded and chopped
• 1 red onion, chopped
• 3 tablespoons sherry vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 3/4 pound large shrimp—peeled, deveined and patted dry
• 4 ounces feta cheese crumbles

Directions:

1. On a work surface, finely chop enough of the watermelon and cucumbers to yield 1 cup each; in a medium bowl, combine with the quartered tomatoes. Using a food processor and working in batches, puree the remaining watermelon, cucumber and tomatoes, the bell pepper, onion, vinegar and 2 tablespoons olive oil; season with 1 1/2 teaspoons salt and 1 teaspoon pepper. Refrigerate for 20 minutes.

2. In a large bowl, toss the shrimp with the remaining 1 tablespoon olive oil and season with salt and pepper. Heat a large skillet over medium-high heat, add the shrimp and cook, turning once, until opaque, 3 to 4 minutes.

3. Divide the gazpacho among 4 bowls and top with the reserved chopped watermelon mixture, the shrimp and feta.

Tip: Hot stuff - Stir 1 tablespoon finely chopped jalapeño chile into the gazpacho.

Recipe from Rachael Ray Magazine