Spring is in full swing, and with warmer days ahead, the Morrison Chefs have you covered with a tasty, new twist on an old favorite, watermelon. Watermelon can satisfy a sweet tooth, help with digestive health and keep you hydrated on a hot day with its electrolyte-infused qualities.

You may have enjoyed watermelon sliced or diced, but check out the recipe below for a new take on this delicious fruit.

Watermelon Gazpacho

Makes 4 servings

• 1 large tomato
• 1/2 jalapeño pepper
• 2 cups cubed fresh watermelon
• 1 teaspoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced red onion
• 1 cucumber, seeded and diced
• 2 tablespoons minced fresh cilantro, plus more for garnish
• Kosher salt and freshly ground black pepper
• 1/4 cup crumbled feta cheese
• 1/2 jícama diced

Instructions:

In a blender, puree the tomatoes, jalapeno, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, ½ cucumber and cilantro and season with salt and pepper. Puree until smooth. Pour into chilled bowls and garnish with diced watermelon, jicama, cucumber, and cilantro. Serve.