Watermelon Gazpacho

Description

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

Ingredients

8 cups finely diced seedless watermelon (about 6 pounds with the rind) (see Tip)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
 1/4 cup chopped fresh basil 
1/4 cup chopped flat-leaf parsley 
3 tablespoons red-wine vinegar
, 2 tablespoons minced shallot
 2 tablespoons extra-virgin olive oil
 3/4 teaspoon salt

Instructions

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.
TIP: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92 percent water, this fruit should feel heavy when you heft it. Pre-cut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
MAKE AHEAD TIP: To make ahead: Cover and refrigerate for up to 1 day.

Nutritional Information
Makes 6 servings, generous 1 cup each
Per serving: 
116 calories
5 g fat 
1 g saturated fat
4 g monounsaturated fat
0 mg cholesterol
18 g carbohydrate
2 g protein
2 g fiber
296 mg sodium

 

Tomato & Green Olive Salsa

Description

Hot pepper relish is the key ingredient in this zesty salsa. 

Ingredients
1 1/4 pounds tomatoes, diced
1 bunch scallions, sliced
1/4 cup sliced green olives
1/4 cup hot pepper relish
1 tablespoon red-wine vinegar
2 teaspoons minced fresh oregano
1/8 teaspoon salt
Freshly ground pepper to taste

Instructions

Combine tomatoes, scallions, olives, hot pepper relish, vinegar and oregano. Season with salt and pepper.
Nutritional Information
Makes 3 1/2 cups
Per 1/3-cup serving
22 calories
1 g fat (0 g sat, 1 g mono)
0 mg cholesterol
3 g carbohydrate
1 g protein
1 g fiber
300 mg sodium
151 mg potassium

 

Tomato-Basil Skewers

These tasty skewers of mozzarella balls and cherry tomatoes make them easy to nosh at a party!
Ingredients

16 Small fresh mozzarella balls

16 Fresh basil leaves

16 Cherry tomatoes

Extra-virgin olive oil

Coarse salt & freshly ground pepper
Instructions

Thread mozzarella balls, basil leaves and tomatoes on small skewers. Drizzle with olive oil and sprinkle with salt & pepper.

Edamame-Feta Dip

This mint green Mediterranean flavored dip is inspired by the Greek spread known as skordalia. Be sure to use the fruitiest olive oil in your pantry because its flavor will really come through. Serve with homemade toasted pita chips or vegetable sticks. If you want a new twist to your sandwiches use it as a spread on your bread also.

Ingredients:

2 cups frozen shelled edamame

3 cloves garlic peeled

1/2 cup crumbled feta cheese

2 1/2 Tbl. lemon juice

2 Tbl. Extra Virgin Olive Oil

1/4 tsp. salt or to taste

1/4 tsp. freshly ground pepper

Instructions:

Bring a large saucepan of lightly salted water to a boil. Add edamame and garlic then return to a boil. Reduce heat to med.-low and simmer until edamame are tender (5 min.). Drain, reserving 1/2 cup liquid.

Place the edamame, garlic, 1/4 cup of the cooking water, feta cheese, lemon juice, oil salt & pepper in a food processor or blender. Puree, scraping sides as needed. Blend until completely smooth and place in serving dish with cover.

Let stand at room temperature for 30 minutes to allow flavors to blend. Thin with additional cooking water if necessary and serve at room temperature.

Tip: The dip will keep well in refrigerator for up to 2 days if you want to make ahead.

Yields: 1 3/4 cup