MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Watermelon Gazpacho w/Cilantro & Mint
Categories: Fruits, Vegetables, Herbs, Squash, Chilies
Yield: 4 Servings

2 lb Watermelon; rind off, rough
- chopped
1/4 c Packed cilantro leaves; more
- to garnish
3 tb Fresh lime juice
2 tb Packed mint leaves; more to
- garnish
2 tb Olive oil
1 English cucumber; peeled,
- rough chopped
1 Jalapeno; stemmed, rough
- chopped
1 lg Red heirloom tomato; cored,
- rough chopped
1 Shallot; rough chopped
Salt & fresh ground pepper

In a blender, combine the watermelon with the cilantro,
lime juice, mint, olive oil, cucumber, jalapeño, tomato,
and shallot, and purée until smooth. Pour the gazpacho
into a bowl and refrigerate until ready to serve, at
least 4 hours.

To serve, ladle the gazpacho into bowls and garnish each
with more cilantro and mint leaves.

Serves 4

by Anna Watson Carl

FROM: http://www.saveur.com

MM Format by Dave Drum - 31 July 2015

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Watermelonade
Categories: Five, Beverages, Fruits, Citrus
Yield: 16 Servings

12 lb Seedless watermelon
1/4 c Sugar; divided
4 ts Fresh lemon juice; divided
16 c Ice cubes; divided

Garnish: lemon slices; mint sprigs

Cut watermelon flesh into 2" chunks and discard rind.
Purée one fourth of watermelon in a blender with 1 Tbsp
sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of
salt. Strain through a fine-mesh sieve into a large
bowl, discarding solids. Make 3 more batches. Add sugar
to taste if desired and serve over ice.

Cooks' note: Watermelonade can be made 1 day ahead and
chilled, covered. Drink will separate; re-blend before
serving.

Recipe by Ruth Cousineau

Gourmet | June 2008

Makes about 1 gallon (serves 16)

MM Format by Dave Drum - 10 July 2008

Uncle Dirty Dave's Archives

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