- 5 cups diced seedless watermelon
- 1 cup diced seeded peeled cucumber
- 1/2 cup chopped seeded plum tomato
- 4 teaspoons red wine vinegar
- 1/2 cup crumbled feta
- 1/4 cup torn basil
In blender, puree 4 cups melon and 1/2 cup cucumber with the tomato and vinegar; season. Freeze until cold, 10 minutes. In medium bowl, combine remaining melon and cucumber with feta; season and mound in bowls. Pour soup around melon-cucumber mixture; top with basil.