Last month for two weeks in a row, I received watermelons in my CSA. Though they were small, I hesitated from cracking into them, fearing I wouldn’t finish them on my own. So I let them sit for a few days until I received a fortuitous email from the Fair Food Farmstand. Emily Teel, the manager, sends an email each week listing the products the stand has in stock along with some seasonal recipes. When I saw the recipe for watermelon gazpacho, I set to work in the kitchen. Before too long, I had found a wonderful use for my two sugar baby watermelons, and produced a most delectable soup that I enjoyed, with the help of my sister, for the next few days. While my sister and I slurped this minty, refreshing soup straight from the Tupperware containers I had packed it in, this gazpacho really deserves a more honorable presentation: The combination of colorful vegetables of all shapes and textures floating in a magenta base is truly striking. Served with a wedge of avocado and a sprig of mint in delicate bowls, this chilled soup is a refreshing and elegant summer meal.
How to Make Watermelon Gazpacho
Gather your ingredients and chop them up. Combine all of the ingredients into a large bowl and chill for at least 1 hour before serving. Garnish with chopped avocado, if you wish, and serve in small glasses… … or larger soup bowls.
Watermelon + Feta
When I first saw feta paired with watermelon, I thought the combination seemed odd, and truthfully, not that appetizing. But sweet and salty ingredients often work nicely together, watermelon and feta being no exception. Only a few more weeks of watermelon season remain, so enjoy them while you can! Watermelon and Feta SaladServes 1 4 slices watermelon2 ounces feta cheese2 slices Prosciutto di Parmaextra-virgin olive oilaged balsamic vinegar or reduced balsamic (see recipe below)kosher salt and pepper to taste Place watermelon wedges on a plate. Crumble feta cheese over the watermelon. Lay the prosciutto aside the watermelon. Drizzle entire plate with olive oil, balsamic, salt and pepper to taste. Reduced BalsamicYield = ¼ cup ½ cup Rainwater Madeira1 cup commercial balsamic vinegar1 tablespoon brown sugar Place Madeira in a small saucepan and simmer over medium heat until reduced to about 1 tablespoon. Add the balsamic vinegar and boil until the vinegar has reduced to about ¼ cup and is very syrupy and big shiny bubbles are forming at the surface. Watch the mixture very closely at this point—it will burn easily. Remove from the heat and stir in the brown sugar until dissolved. Pour into a clean jar and cool before using. 5 from 5 reviews Watermelon: You’ll need a watermelon large enough to give you 4 cups of diced fruit and 5 cups of purée. A small-ish watermelon should suffice.
