Gazpacho

I lived in Mexico from ages 3-6.  I have quite a few memories from our time there.  I remember our cobblestone street and learning to ride a bike on it. I remember the fence we would sneak through and field we would run across to get to school on time (until the farmer chased us off with a machete). I remember the monkey at the school that would eat my lunch.  I remember the grape bubble gum they sold in a tiny little shop halfway home from where my dad worked and the chocolate bars that had to slightest hint of cinnamon.  And I remember gazpacho on hot days.

• 8 tomatoes, halved and roasted
• 1 serrano chile, seeded and roasted
• 1 can beef consume
• 6 cups watermelon, cut into 1 inch cubes
• 1 small red onion, halved roasted
• 4 garlic cloves, peeled and roasted
• 1 red bell pepper, halved, seeded and roasted
• 1 Tbsp olive oil
• 6 small English style cucumbers (Costco sells these, they’re great for snacks, too.)
• Juice of 3 limes
• 1 Tbsp Worcestershire sauce
• 4 tsp balsamic vinegar, divided
• 1/2 tsp ground cumin
• 4 Tbsp fresh mint, 3 for the blender and 1 chopped for garnish
• 1/2 cup champagne vinegar (I used a blend of tarragon, raspberry and champagne vinegar, but red wine vinegar works, t00.)
• 8 oz feta crumbles
• Croutons (Sara Lee Delightful bread, spray with I Can’t Believe it’s Not Butter spray, fry both sides in a pan and cut into bite-size pieces)

Turn your oven to 350F. Prepare the tomatoes, chile, onion, garlic and pepper and place on a baking sheet.  Mix 1 Tbsp of olive oil and 2 tsp of balsamic vinegar and brush on the vegetables.  Place in the oven for 40 minutes.

Place half the can of consume, half of the tomatoes, all the cucumbers, half of the chile and half of the watermelon into a blender and pulse, leaving somewhat chunky. Pour into a large bowl. Place the rest of the tomatoes, chile and all the other ingredients (except for the feta) and blend until smooth.  Add to the large bowl, stir and salt and pepper to taste. Set finished soup, covered or with Saran Wrap, in the fridge overnight to let flavors mingle.
Pour into chilled bowls and sprinkle with mint, feta, cucumber, a few watermelon cubes and croutons. Dust the toppings, concentrating most of it on the watermelon cubes, with this mixture:

• 1 tsp salt
• 1/4 tsp cayenne powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp chili powder

The Gazpacho is ZERO WW Points for TWO CUPS!  If you can eat 4 cups, it will cost you one point! Add 1 point for each oz of feta, each 1/4 of avocado and each slice of bread you’ve made into croutons.