What is it you really want? Perhaps it's something sweet, something... spicy?
I present to you, the recipe for ... Drumroll please! Watermelon Gazpacho AND Watermelon-Yogurt Ice!
Yes, I know it's two recipes this time, but I just couldn't decide! And it's summer! So why not?
It's good stuff too! The Watermelon Gazpacho is more soup based and absolutely divine. The Watermelon-Yogurt is here to balance out the savoryness of the soup with a little bit of sweetness.
Watermelon Gazpacho
Vegetarian, Vegan, and Gluten-Free
Serves 6
• 8 cups finely diced seedless watermelon, (about 6 pounds with the rind)• 1 medium cucumber, peeled, seeded and finely diced
• ½ red bell pepper, finely diced
• ¼ cup chopped fresh basil
• ¼ cup chopped flat-leaf parsley
• 3 tablespoons red-wine vinegar
• 2 tablespoons minced shallot
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon salt
Preperation
1 -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.
Watermelon-Yogurt Ice
Gluten-Free
Serves 8
• ¼ cup water• ¼ cup sugar
• 4 cups diced seedless watermelon, (about 3 pounds with the rind)
• 1 cup low-fat vanilla yogurt
• 1 tablespoon lime juice
Preperation
1 - Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.
2 - Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.