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Mark Thomas. Celebrate the best of the summer season with a cool, refreshing fruit gazpacho. The sweet melon perfectly pairs with the savory flavors garlic and vinegar rounding out this cold ...
It’s easy, fun, and adds a fun twist to the same old watermelon recipes. Related: The Chef-Approved Way to Make the Best-Ever Strawberry Lemonade View the original article to see embedded media.
Joy Bauer makes the most of fresh summer fruit for sweet and savory treats like chocolate-cherry mud cake, figs in a blanket and watermelon caprese salad.
2. Drizzle the watermelon triangles with olive oil and season with salt and pepper. Grill over high heat until nicely charred, about 1 minute per side; transfer to plates. Top the watermelon with the yogurt sauce and season with black pepper. Drizzle with olive oil, garnish with the mint and serve.
Peel and coarsely chop the watermelon. You should have about a quart of watermelon pieces. Purée the watermelon, leaving chunks if you like, as long as they’re small enough to pour into the molds. You should have about 2 1/4 cups (18 fl oz) of purée. Transfer the puréed watermelon to a bowl or measuring pitcher with a pouring spout.
1. In a blender, puree the watermelon with the sugar until smooth. Stir in the mint, lemon zest and salt. Pour the puree into 8 popsicle molds or 2 standard ice cube trays (insert popsicle sticks halfway through freezing) and freeze until hard, about 3 hours.
Get the Watermelon Gazpacho recipe. ... Hot summer nights call for cold summer dinner recipes like these refreshing shrimp salad rolls! Toss fresh or frozen cooked shrimp with mayo, lemon juice ...
1 2 / 3 lb whole watermelon (about 1/2 of a bowling ball-sized watermelon) 3 / 4 cup simple syrup (see recipe below), or more if needed; 20 fresh flat-leaf parsley; 2 / 3 cup organic cane sugar; 2 ...