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JULIA’S WATERMELON GAZPACHO
6 cups cubed seeded watermelon
2 English cucumbers, chopped
2 red bell peppers, chopped
1 onion, chopped
1/2 jalapeno pepper, finely chopped
1/4 cup lemon juice2 tablespoons olive oil
3 tablespoons chopped fresh mint
2 tablespoons minced fresh ginger
3 tablespoons honey
1/2 cup pineapple juice
20 small mint leaves
Reserve 20 small pieces of watermelon for garnish.
Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture.
Pour into a large bowl, and refrigerate 1 hour.
Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.
Watermelon Agua Fresca Mimosas
Diane , A Broad
•1 small watermelon, peeled and cubed (to yield about 6 cups watermelon cubes)
•juice of 2 small limes
•2 tbsp agave nectar (optional)
•1 750ml bottle dry sparkling wine, chilled, Champagne or Sprite
1.Purée the watermelon cubes in a blender or food processor until smooth. Strain the watermelon using a fine-mesh strainer or cheesecloth. Add the lime juice and, if desired, the agave nectar.
2.Mix the watermelon agua fresca with the champagne. Start with roughly equal parts of agua fresca to champagne, then tweak to your taste.