Ok, it's officially official: we have undeniably entered into the dog days of summer here in LA. And it is hot.
This cool, refreshing summer gazpacho is your antidote to the heat. It combines all the best foods of summer into a cold, crunchy, slightly sweet, slightly spicy little mixture. It is incredibly light & super healthy...it's all fresh fruits & veggies.
I made a batch and have been having a bowl here & there, cold outta the fridge, for a snack & lunch over the last couple days...it has been the perfect thing to eat when it just seems too hot & too much effort to make anything else. Feel free to adjust the spice level - you can omit or bump up the heat factor to your liking (I, of course, added Sriracha to mine at the end...I'm addicted).
serves 6
5 c. seedless watermelon: 4 c. roughly chopped + 1 c. diced seedless watermelon
3 heirloom tomatoes: 2 roughly chopped + 1 diced heirloom tomato
2 green onions - whites & greens finely chopped
zest & juice of 2 limes
3 T. chopped cilantro
2 diced Persian cucumbers
1 c. diced jicama
2 t. minced jalapeño
1 T. Cholula
1 T. olive oil
2 t. kosher salt
fresh ground pepper, to taste
1/4 c. sheep’s milk Feta cheese (optional)
Combine 4 c. roughly chopped watermelon and 2 roughly chopped heirloom tomatoes in a blender. Blend on high until smooth. Pour into a large glass bowl.
Add the remaining 1 c. diced watermelon, diced heirloom tomato, green onions, lime juice & zest, cilantro, cucumber, jicama, jalapeño, Cholula, olive oil, and salt & pepper. Stir well to combine.
Cover & place in refrigerator. Allow flavors combine at least 2 hours, up to overnight.
To serve, garnish with a sprinkle of crumbled Feta, if desired.
Here we are already...enjoying the last dog days of summer and heading into a big holiday weekend. Now, if you are hosting a Labor Day party and have no idea what you are serving, don't panic(!)...I have an entire entertaining menu for you to try out.
It's everything you need: a specialty cocktail, a beautiful appetizer, a really easy grilled main course & side salad and a do-ahead dessert. Plus at the end of the video there is a "game plan" to follow so you are a relaxed hostess-with-the mostess and not scrambling the day of your party.
*Paloma cocktail
*Homemade marinated feta with grilled bread
http://www.lieslicious.com/2013/06/herb-marinated-feta.html
*Grilled skirt steak with minty chimichurri
*Watermelon salad with cucumber, lime & basil
http://www.lieslicious.com/2013/07/watermelon-cucmber-salad-with-lime-basil.html
*Plum clafoutis
I have posted the watermelon salad and marinated feta on lieslicious this summer already, but the other recipes are new and the whole menu goes together really well.
Please check out the guide to preparing this menu on the KIN Community recipe video below. If the link isn't showing up in your subscriber email (no idea why this happens!), then just click through to www.lieslicious.com and it will be there.
Click here for a link to a text version of all the recipes.
Thanks and have a great Labor Day!
Cold, crunchy, refreshing and tangy - this is a super tasty & unique way to serve watermelon at a party.
If you can't find ricotta salata at your market, sub in feta...it's just as delish. Or try my recipe for herb-marinated feta!
Serves 8
6 cups cold/refrigerated seedless watermelon - cut into 1/2 inch cubes
3 cold/refrigerated persian cucumbers (2 cups) - cut into 1/2 inch pieces
4 T. lime juice
2 t. lime zest
1/3 cup basil chiffonade
1/2 ricotta salata - coarsely crumbled
Combine cucumber, watermelon & lime juice and zest and gently stir. Keep in very cold in refrigerator until ready to serve. Just before serving add basil and ricotta salata and stir again.
