Our first Friday lunch of the summer was a hit! Chef Steve Rich from Rich Products joined us to put together this beautiful meal. Here's the full menu:
Garden Mint Tea
Sweet and Spicy Slaw
Watermelon Gazpacho
Pesto and Mozzarella flatbread with Pickled Red Onions
Watermelon Sauce Naan Pizza with Kale and Mozzarella
Tomato Basil Calzone
Strawberry "Slurpie"
For many of our teens, it was their first time trying gazpacho. "Gazpacho" is a cold soup made from raw, blended vegetables. It is a popular Spanish summer dish that originated in the southern region of Andalusia. Although typically made with tomatoes, we decided to make ours with watermelon instead! Try it at home!
Watermelon Gazpacho
Makes 1 gallon (20 servings)
INGREDIENTS:
8lb (about 12 cups) seeded, cubed Watermelon (you can substitute tomatoes for a more traditional gazpacho)
1lb (about 3 cups) small-diced Green Peppers
1lb (about 3 cups) small-diced, peeled Cucumbers
1/3 lb (about 1 cup) small-diced Red Onion
8 Garlic cloves, crushed
8 fl oz (1 cup) Red Wine Vinegar
16 fl oz (2 cups) Olive Oil
Salt and Pepper (to taste)
Garnish (optional):
4oz Green Peppers
4oz Cucumbers
Cilantro, Mint, or Basil
STEPS
1. Combine the watermelon, peppers, cucumbers, garlic, vinegar, oil, salt, and pepper in a non-reactive container. If there’s time, cover, refrigerate, and marinate overnight.
2. Puree the marinated ingredients in a blender or food mill, working in batches if necessary. Strain through a fine-mesh sieve or serve as is for a thicker, chunkier soup. Adjust seasoning with salt and pepper.
3. Chill the soup thoroughly
4. Serve the soup in chilled bowls or cups and garnish.
TIPS:
1. Feel free to adapt this recipe to your taste!
2. Add cumin, jalapenos, or chili powder for a little extra kick.
1. Feel free to adapt this recipe to your taste!
2. Add cumin, jalapenos, or chili powder for a little extra kick.
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