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Watermelon Gazpacho

8/10/2022

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Ingredients
  • 5 cups cubed watermelon (from 1 watermelon)
  • 1 cup peeled, seeded, and diced cucumber
  • 1/4 cup chopped red onion
  • 1/2 jalapeño chile, seeded and minced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt

Preparation
  1. Process watermelon, cucumber, onion, and jalapeño in a blender until smooth.
  2. Stir in vinegar and salt.
  3. Cover and chill at least 30 minutes.
  4. Serve in small bowls or glasses.
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Watermelonade

6/29/2022

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  1. This recipe appeared in our emails from Cooking Professionally and with the hot weather we thought it the perfect offering for July 4 weekend. A blend of homemade watermelon puree and freshly squeezed lemon juice.  

Ingredients • 4 cups water, plus more to taste, divided
• 1/4 cup sugar
• 2 tablespoons honey
• 2 sprigs fresh rosemary
• 4 cups watermelon, chopped
• 1 cup fresh lemon juice or juice of 6 fresh lemons
Optional, for serving:
• fresh rosemary sprigs, to taste
• lemon wedges, to taste


Directions
  1. In a small saucepan, bring 2 cups of the water and the sugar to a boil. Stir occasionally to ensure the sugar melts.
  2. Stir in the honey and add the rosemary.
  3. ​Turn off the heat and let the rosemary steep, for about 30 minutes.
  4. Purée the watermelon in a blender. Add some water to taste if extra liquid is needed.
  5. If you are serving the lemonade later, pour some of the purée into an ice cube tray. Put it in the freezer.
  6. Strain the rosemary syrup into a pitcher.
  7. Add the watermelon purée, the lemon juice, and the remaining water to the rosemary water. Stir until combined.
  8. Add the watermelon purée ice cubes to the pitcher, if you made them.
  9. Pour in a glass and serve with the rosemary sprigs and the lemon wedges.

 



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Watermelon Feta Salad

9/8/2021

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Ingredients

3 tablespoons olive oil

2 teaspoons white balsamic vinegar
½ teaspoon kosher salt
8 ounces grape tomatoes, halved
3 cups arugula
1 cup sliced red onion
2 pounds watermelon, cubed

4 ounces feta cheese, cut into 1/4-inch cubes

Directions

Whisk together the olive oil, vinegar, and salt in a large mixing bowl.
Add the tomatoes, arugula, and onions; toss to coat.
​
Gently stir in the watermelon and feta cheese to serve.
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Watermelon Latino

9/12/2018

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Picture
Serves 6-8
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon lime zest
 Juice of one lime
4 cups seeded cubed watermelon
  1. In a small bowl, mix cumin, coriander, chili powder, salt, cayenne and lime zest.
  2. ​Place the cubed watermelon in a serving bowl.
  3. Sprinkle the spice mixture over the watermelon. Drizzle with the lime juice and toss gently to serve.
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Greek-Style Watermelon Salad

9/17/2017

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 INGREDIENTS
  • 3 cups cubed watermelon
  • 2 large ripe tomatoes, choppe
  • 1 medium cucumber, peeled, seeded choped
  • 1 small red onion, sliced
  • ⅓ cup pitted kalamata olives
  • ⅓ cup crumbled feta
  •  Some chopped parsley and mint
  •  Olive oil and red-wine vinegar
  •  Salt and pepper
 
PREPARATION
  1. In a large bowl combine all ingredients EXCEPT olive oil, vinegar, salt and pepper.  Mix gently.
  2. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.
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Watermelon and Feta Salad

9/16/2015

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Picture
Serves: 4

¼ cup extra-virgin olive oil 
1½ tablespoons fresh lemon juice 
Salt and freshly ground pepper 
6 cups seeded or seedless watermelon chunks 
½ small red onion, minced
2 tablespoons shredded parsley 
8 to 10 Moroccan or other oil-cured black olives
2 to 3 ounces feta cheese, crumbled (about ½ to ¾ cup) 


1. In a small bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Arrange the watermelon chunks on a platter and sprinkle with the onion, parsley, olives and feta. Drizzle the dressing on top and serve. 

NOTE: It is very pretty if you can mix red and yellow watermelon chunks.
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  • Home
  • Updates
    • Recipes
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    • A Practical Cat's Book of Household Clues
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    • About Us
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    • Winter Harvest 2020