Just sitting in the backyard slurpily eating slices of watermelon and spitting out the seeds is a summer tradition. But there is so much more you can do with delicious nutritious watermelon. These recipes for soup, salad, and salsa take the juicy treat to whole new territory.
Watermelon Gazpacho
Ingredients:
- 5 pounds cubed fresh watermelon
- 3 large roma/plum tomatoes, halved and cored
- 1 small (1/2 pound) cucumber, peeled and seeded
- 1 medium red bell pepper, cored
- 1/2 small red onion, peeled
- 2 small garlic cloves, peeled
- 1/3 cup packed fresh mint leaves
- 3 tablespoons olive oil
- 3 tablespoons sherry vinegar
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground cumin
- 1 thick slice of white bread, soaked*, crusts removed
- optional garnishes: chopped fresh mint, a drizzle of olive oil
Instructions:
- Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.
- Refrigerate in a sealed container for 4 hours, or until completely chilled.
- Serve cold, topped with your desired garnishes. Makes 4-6 servings.
Cook’s Note: *To soak your bread: Cut away the crusts. Then run the bread under the sink for a second to soak it with water, ring it out completely, and add the bread to the blender or food processor.
Watermelon Salsa
Ingredients:
- 4 cups diced seedless watermelon
- 1 cup diced red onion (about half a medium red onion)
- 2/3 cup chopped fresh cilantro leaves
- 1/2 cup chopped fresh mint leaves
- 1-2 jalapeno(s), seeded and finely diced (add more/less to taste)
- zest and juice of 1 lime
Instructions:
Toss all ingredients together until combined.
Serve immediately, or cover and refrigerate for up to 2 days. Makes 6-8 servings.
Watermelon Candied Bacon Salad
Recipe from Cooks Well with Others
Ingredients:
- 1 1/2 cups basil leaves
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic
- 1 teaspoon sugar
- kosher salt, pepper
- 8 cups field greens (or lettuce of choice)
- 2 cups diced watermelon
- 6 ounces crumbled feta cheese
- 12 slices candied bacon or regular cooked bacon (link to candied bacon recipe in post above) crumbled
Instructions:
- Put the basil leaves, olive oil, vinegar, garlic, sugar, kosher salt, and pepper in a blender or food processor. Blend until mixed.
- Divide the lettuce evenly between 4 plates or bowls and top with the diced watermelon, feta cheese, candied bacon crumbles, and top each with the basil vinaigrette.
