Watermelon Gazpacho with Feta Crèma

• 4 oz crumbled feta
• ½ c sour cream
• 1 tbsp lemon juice, freshly squeezed
• 4 c watermelon, chopped
• 1 large ripe tomato, cored and quartered
• ½ c red onion, chopped
• ½ c bell pepper, chopped
• ½ tsp kosher salt
• ¼ tsp freshly ground pepper
• 2 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar

In a medium bowl, combine feta, sour cream and lemon juice. Let stand at room temperature about 30 minutes.

In a food processor, combine watermelon, tomatoes, onion and bell pepper and pulse until finely chopped, about 10 times. Transfer to a large bowl and add salt, pepper, oil and vinegar. Stir well and let stand at room temperature about 30 minutes.

Mash feta into small pieces using a potato masher and whisk mixture well. Divide soup between bowls and serve with a dollop of feta crèma.