Watermelon-Strawberry Gazpacho With Goat Cheese

• 1 lb watermelon, chunks
• 1/2 lb strawberry
• 1/4 cup white wine
• 6 small goat cheese, single-serving size discs
• 1 pinch sugar
• 1 pinch fine sea salt
• 1 pinch fresh ground black pepper
• extra-virgin olive oil
• fresh mint leaves

1. Remove the rind and any pale flesh from the watermelon. Remove the seeds and place 1 lb of the reddest watermelon into a blender. Process until smooth then pour into a strainer. You need 1 2/3 cups of watermelon juice.
2. Wash the strawberries, remove the hulls and cut in quarters. Add to watermelon juice in the blender. Add the wine, and a pinch each of sugar, salt and pepper, and process until very smooth. Refrigerate at least 3 hours (or, if you need it at once, add 2-3 ice cubes and process until smooth).
3. Line a baking sheet with parchment. Place goat cheeses on prepared sheet. Bake in a preheated 400F oven for 3-5 minutes, until warm and soft, but still white (do not allow to brown).
4. Pour the soup into shallow soup bowls, then add a cheese disc to each bowl. Top with a tiny drizzle of high-quality extra-virgin olive oil, a pinch of black pepper, and mint leaves.

watermelon, strawberry, white wine, goat cheese, sugar, salt, fresh ground black pepper, extravirgin olive oil, mint leaves

Taken from www.food.com/recipe/watermelon-strawberry-gazpacho-with-goat-cheese-459765 (may not work)