Zesty Watermelon Gazpacho

Watermelon?! In the gazpacho?!  Afew sips in and you will be entranced.

It’s an easy and delicious appetizer for summer dinner parties or any time.

The secret to its amazing flavor and taste-bud-delight is to make it the day before. The flavors will meld and strengthen. Serve it chilled.

Variations

• Serve it smooth in a chilled glass to sip
• Make it chunky and ladle into bowls
• Put it into a shot glass with a splash of Tabasco and a sprig of cilantro
• Make both non-spicy and spicy options: Make it without jalapeño/serrano peppers. Pour out an adequate amount for children (and those who don’t want spicy food), and then add the jalapeño/serrano pepper and blend again to have both non-spicy and spicy options.
Zesty Watermelon Gazpacho
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Servings
4 bowls or 8 small glasses
Servings
4 bowls or 8 small glasses
Zesty Watermelon Gazpacho
Print Recipe
Servings
4 bowls or 8 small glasses
Servings
4 bowls or 8 small glasses
Ingredients
Adjust servings: bowls or 8 small glasses
Units:
Instructions
  1. Put half of the watermelon into the blender with the tomato, half the cucumber and the garlic. Puree until smooth.
  2. Add the rest of the watermelon, the jalapeño, garlic, Vinegar and olive oil and puree until smooth. Season with salt and pepper to taste
  3. Refrigerate overnight and serve in chilled glasses.
  4. For the chunky version (after refrigerating overnight), scoop a spoon of diced watermelon and red onion into a soup bowl.
  5. Pour watermelon gazpacho almost to brim of soup bowl. Sprinkle chopped cilantro on top.
Recipe Notes

Make it Chunky:

1 cup watermelon diced into small pieces
1/3 – 1/4 cup red onion, chopped medium-fine
1/4 cup cilantro chopped (optional) Cilantro sprigs

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Romesco (Red Bell Pepper and Almond Sauce)

Romesco is a nut and red bell pepper sauce that originates in Catalonia region in Spain where it seems fishermen originally prepared this sauce for fish.

This is so delicious, colorful and elegant, I use it many different ways

  • As a sauce over chicken breasts (roasted or grilled)
  • Or on fish fillets (roasted or grilled
  • As a dip with sliced baguette or pita bread.
  • For a more elegant occasion, I spread the dip on crostini (toasted baguette slices) and place a basil or parsley leaf on each crostini.
  • As tea sandwiches
  • Leftovers make a fabulous sandwich spread turning a simple turkey sandwich with arugula into a gourmet treat
  • Yummy wraps with greens and leftover chicken, or garbanzo or white beans.

The almonds and red bell pepper make this not only delicious but also quite nutritious. Check out the  amazing health benefits of almonds.

For an extra special meal, I’ve made this sauce with hazelnuts…hmmm heavenly.

Romesco
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Servings
1 1/4 cup
Servings
1 1/4 cup
Romesco
Print Recipe
Servings
1 1/4 cup
Servings
1 1/4 cup
Ingredients
Adjust servings: cup
Units:
Instructions
  1. Toast almonds in a skillet over medium heat for about 5 minutes, stirring occasionally. Remove from heat and cool.
  2. Finely chop almonds in food processor. Remove from processor.
  3. Place extra-virgin olive oil, vinegar, garlic and roasted bell peppers in processor and blend well.
  4. Add ground almonds, salt and pepper, blend again until well mixed.
  5. Adjust salt and pepper to taste.
  6. Dip can be made one or two days ahead. Cover and refrigerate.
  7. Bring to room temperature before serving.
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Greens and Edamame Salad

I love this salad for the hint of mint, the freshness of the greens and edamame; the blend of flavors is truly lovely. And it is also nutrient-rich, greens and beans are health-promoting superfoods.

The original recipe calls for escarole, a form of endive. Endive tends to be bitter, and it’ not always available so I usually make this salad with a blend of spinach and baby kale, or finely sliced lacinto kale.
Sometimes, to give it color, I add finely sliced raddichio to the green mix.

This salad can become a delicious entrée tossed with whole-wheat pasta (I like penne or elbow pasta for this) or leftover cooked quinoa.

To make it vegan, replace toasted sunflower seeds for the shredded Parmesan.

 

Greens and Edamame Salad
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Servings
8 servings
Servings
8 servings
Greens and Edamame Salad
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry.
  2. Whisk together vinegar, water, salt, and pepper in a small bowl until salt is dissolved.
  3. Add oil in a slow stream, whisking until combined.
  4. Toss together edamame, escarole, and mint in a large bowl.
  5. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.
Recipe Notes

Modified from

Epicurious: Escarole and Edamame Salad

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