Watermelon Gazpacho KindSoups

 Watermelon Gazpacho with KindChef Peg Philleo.

I changed things up as I prepared this, but not quite sure what I did - but it ended up very good.  I didn't have poblano peppers, so I added some chili powder and cayenne, possibly some cocoa chili.  Loved the base.  Store separately from the fruit.  The fruit part can be eaten separately, although the cucumber makes it a bit odd.  Can add peach as well. 

servings: 16 bowls

For the Watermelon Gazpacho Base:

• 16 cups chopped seedless watermelon
• 3/4 cup diced red onion
• 1/4 cup packed mint leaves; additional to top when serving
• 8 tablespoons chopped poblano pepper
• 4 cloves garlic
• 8 tablespoons red wine vinegar
• 12 tablespoons olive oil
• Salt and pepper

For the full Gazpacho Recipe:

• 4 cups diced watermelon
• 4 cups diced cantaloupe
• 4 cups diced peeled cucumber
• 16 mint sprigs
• 1 cup shaved asiago cheese (I didn't use this)

Instructions

For the Watermelon Gazpacho Base:

1. Place all the ingredients into the blender, withholding the oil for later. Add 1/2 teaspoon of salt and 1/4 teaspoon pepper. Then cover and puree until very smooth.
2. Then open the vent (on the lid of the blender) and slowly pour the olive oil into the gazpacho while the blender is running to emulsify. Taste for salt and pepper and add more if needed. Refrigerate until ready to serve. 

To Serve:

1. Mix the diced watermelon, cantaloupe and cucumber in a bowl. Pour the watermelon gazpacho base into 4 serving bowls, then spoon the diced toppings into the middle of each bowl. Top with a mint sprig and/or chopped mint, and a sprinkle of asiago shavings.

 

Watermelon and cucumber (or jicama) salad with ginger, lime and mint

 Watermelon and cucumber (or jicama) salad with ginger, lime and mint

I saw this recipe in the Washington Post  and thought it sounded so refreshing.  I've prepared it three times in the week since I noticed it, each time a little differently.  First I made it pretty much according to the recipe.  Next time I peeled the cucumber to see if it would be a little less bitter.  Then I changed the cucumber out for some jicama and added grapes.  I also increased the lime juice and ginger and used blood orange olive oil and honey ginger balsamic vinegar.  So here's the final take:

INGREDIENTS:

4 cups diced watermelon (about 1 1/4 pounds)

1/2 of a jicama, diced

1 cup of grapes, halved

2+ Tbsp fresh lime juice

1 Tbsp EVOO

1 Tbsp blood orange olive oil

1 Tbsp honey ginger white balsamic vinegar

2+ tsp finely grated fresh ginger

1/4 tsp fine sea salt

1/4 cup fresh mint leaves, chopped

DIRECTIONS:

1) In a large bowl, toss the watermelon and jicama (or cucumber) and grapes until combined.

2) In a small bowl, whisk together the lime juice, olive oils, vinegar, ginger and salt until combined.  Drizzle the dressing over the watermelon mixture and gently toss to coat.  Then add the mint.  Gently toss to combine.  

Mojito Granita

From The Perfect Scoop by David Lebovitz

Tis the season for mint growing out of control.  Make a granita - a frozen treat that can be served as a slushy, with berries or with ice cream or frozen yogurt, or served with a little rum as a drink.  It's  a refreshing treat for a hot summer's day.  And the perfect addition for a BBQ!

My husband thinks ice cream and chocolate chip cookies are their own food group.  So this year for his birthday, I got him an ice cream maker and have been trying recipes from The Perfect Scoop.  This one is mixed by hand - no ice cream maker needed!  But it does go well with vanilla ice cream or frozen Oatly or soy - as in So Delicious brand.  It takes some attention, but well worth it!

Ingredients:
2 1/2 cups water
1/2 cup sugar
2 limes - Zested, trying to get only the green peel
1 cup lightly packed fresh mint leaves
1/2 cup freshly squeezed lime juice (from 3-6 limes, depending on size)
3 Tbsp white or light rum
Container for freezing - preferably plastic, or a Soma container, 8-12 inches across, and 2" high, with 2 quart capacity.

Directions:
1) Add the water and sugar to a small nonreactive saucepan, then grate the zest from the 2 limes directly into the saucepan.  Bring the mixture to a boil and cook, stirring occasionally until the sugar is dissolved.

2) Reserve 5 of the mint leaves and add the remaining mint to the saucepan and remove from the heat.  Cover and let stand for 8 minutes, then remove the cover and let cool to room temperature.

3) Once it's cool, strain the mixture in to the container you plan to freeze the granita in, pressing firmly on the leaves to extract all the flavorful liquid.  Discard the mint leaves.

4) Stir in the lime juice and rum, then finely chop the reserved 5 mint leaves and add them as well.

5) Place the mixture into the container and place in freezer.  After an hour, stir the mixture, stirring up the frozen parts near the edges with a fork.  Continue to check every 30 minutes or so and break up the chunks until you have fine crystals.  If it's too hard to be stirred, leave it at room temperature until it can be stirred again and then return it to the freezer.