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  • Writer's pictureCulinary Cam

A #WinePW Preview + Chilled Watermelon and Rosé Soup with Feta

This month I am hosting the Wine Pairing Weekend writers as we focus on wines and cheeses You may read my invitation here.


All of these posts will be live between Friday, June 9th and Saturday, June 10th. And we will be gathering for a live Twitter chat on Saturday, June 10th at 8am Pacific time. Follow hashtag #WinePW and be sure to add it to anything you tweet so we can see it. Here's the line-up of articles...



Chilled Watermelon and Rosé Soup with Feta

And here's a fun summer soup in the style of Spanish gazpacho. It was perfect for an al fresco dinner that was mostly no-cook. It's effervescent, fruity, refreshing, and the perfect sip to stay cool this season. You can use any kind of cheese for this that crumbles or chunks. I used a raw milk feta for this version; the tang of the cheese counters the sweetness of the soup well.


Ingredients


Soup

  • 5 cups cubed organic watermelon (I made this with a pink one, but I've done it with yellow as well)

  • juice from 1 organic lemon

  • 1/3 cup Rosé (I used a Rosé of Cabernet Pfeffer)

  • ½" knob fresh ginger, peeled and grated

  • pinch of red pepper chile flakes

  • freshly ground salt, to taste

  • freshly ground pepper to taste


Garnish

  • organic mint leaves, torn

  • feta cheese, crumbled

  • whole pistachios, shelled


Procedure


In a food processor or blender, add all ingredients. Process until the mixture is light and airy, approximately 2 to 3 minutes. Taste and adjust seasoning, as needed. Transfer soup to a large container, cover and refrigerate for 15-20 minutes to allow flavors to marry.


Serve in small bowls or glasses with mint, cheese, and pistachios on the side. Let diners garnish the soup as they wish.



Hope to see you back here on Saturday to see the full line-up of recipes pairing wines and cheese. Stay tuned!

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