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Watermelon Gazpacho
Directions:
Puree the 4 cups of (larger cubed) watermelon, the orange juice, jalapeno, cashew butter, lime juice and zest and the Agave nectar until very smooth.
Stir in the remaining watermelon, the onion, cucumber, blueberries, yellow and green peppers, tomatoes and cilantro. Season with salt and pepper and refrigerate covered for at least one hour.
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5 cups cubed watermelon (one cup cube small)
1 cup orange juice
1 small jalapeno, finedly chopped
3 tbsp cashew butter
2 tbsp lime juice
2 tsp lime zest
2 tsp agave nectar
1/4 tsp salt
Ground pepper |
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1 small Vidalia onion, finely chopped
1 cup diced seedless cucumber
1 cup blue berries
1 yellow pepper diced
1 green pepper diced
2 medium ripe tomatoes, chopped
1/3 cup cilantro, chopped
1/2 Greek (strained) yogurt |
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Watermelon and Feta Salad
Directions:
In a large bowl, combine the watermelon, feta, and a few generous grindings of black pepper. For a little more zing, add the red pepper flakes.
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3 cups 2-inch chunks watermelon, seeded
1 cup crumbled feta cheese
Coarsely ground black pepper to taste
1/2 teaspoon red-pepper flakes (optional) |
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Watermelon Mojito
Directions:
Put lime wedges, sugar and mint leaves into a durable mixing glass. Use a muddler to crush the mint and lime until sugar is dissolved. Add watermelon and mesh until most of the juice is out! Put ice into the glass, and add rum (optional). Pour into cocktail shaker and shake vigorously. Strain mixture into a glass filled with ice. Top with club soda, garnish with a couple of mint sprigs and a small watermelon wedge and serve.
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8 1-inch seedless watermelon cuubes
2 limes wedges (or lime juice)
2 tsp. powdered sugar
8 to 10 fresh mint leaves
2 oz. light rum (optional)
Club soda |
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