Please pardon me for not sharing a honey recipe today, I simply had to share one of my favorite summertime recipes. This cool and refreshing watermelon gazpacho takes the heat out of a sweltering summer day or evening.
Last weekend my man Dan and I made a trip to the Piedmont Triad Farmers Market. With summer fruits and veggies in abundance we brought home all of our favorites. We loaded our bags with stringless beans, tomatoes, peaches, okra, peppers and one of the fruits we’ve most enjoyed is a giant round, fresh picked watermelon called a Crimson Sweet. It isn’t seedless so it needs to extra sweet, juicy and delicious – right? It meets all criteria! Of course if there’s a seed spittin’ contest around this is just the kind of melon you’ll want to sink your teeth into!
We enjoyed it sliced, cubed and served for dessert more than one night this week.There are several options for serving this treat. It makes a delightful appetizer, fun shooter, light lunch or a quick snack. If you’re bringing home fresh tomatoes, cucumbers and watermelon from your local market, or maybe your lucky enough to harvest them from your garden, set a few aside and blend them into this sweet, juicy and healthy treat. It’s cool and easy!
8 lbs. seedless watermelon
3 Kirby (pickling) cucumbers, unpeeled, cut into chunks
2 lbs. ripe tomatoes, cut into chunks
1/3 cup packed fresh basil leaves
1/4 cup fresh lime juice
1 green onion, chopped
Salt to taste
Cut watermelon, remove rind and cut into 1″ chunks. You should have about 8 cups melon. In a food processor, purée 6 cups of melon in batches and pour into a large bowl.
In the same processor, purée two-thirds of the cucumber with the tomatoes, onion, basil, lime juice and salt. Stir into watermelon purée in bowl.
Coarsely chop the remaining cucumber and watermelon; add to purée in the bowl. Cover and chill until ready to serve. This recipe makes about 12 cups.