 Wow, summer has come on with a vengeance. Hot daytime temperatures and warm nights make it the perfect time to serve a chilled soup. Luncheon main course, appetizer or soup course, this gazpacho is cool and refreshing and sure to impress even the pickiest of eaters. Try it, you will never know how easy and delicious it is unless you do!  Watermelon Gazpacho
2 cups chopped watermelon 2 cups chopped peeled cucumber 1 cup mint leaves 1 cup chopped tomatoes 1 cup green grapes 1 cup fresh squeezed lime juice 1 cup chicken broth 1 tablespoon rice wine vinegar 3 garlic cloves 1 splash tabasco salt & pepper to taste (optional) Put all ingredients in a blender or food processor and blend to desired consistency. Taste to adjust flavors. Garnish with chopped mint. For an appetizer, put in shot glasses. The last time that I made this gazpacho I had some leftover watermelon and friends coming over for a bbq so I did what any sensible girl would do...I made watermelon margaritas! You should too. Watermelon Margaritas with Chile-Lime Salt Puree 4 cups of watermelon in a blender and strain into a tall glass pitcher. Add 1 cup of tequila, 1/2 cup of triple sec, 2 T fresh lime juice and sugar if needed. Pour into glasses filled with ice and rimmed with Chile-Lime Salt (run a cut lime around the edge and dip into a saucer filled with the salt) made by Tajin, available everywhere now. Garnish with a cut lime wedge and serve.
 Violet-Honey-Gingered Lemon Sparkler
1/2 cup honey 1/4 cup sliced ginger 3/4 cup fresh squeezed lemon juice Champagne or sparkling wine Bring 1 cup of water, the honey and ginger to a boil in a medium saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes. Add the lemon juice & stir. Refrigerate until cold then strain. Put 2 T. of the mixture in a champagne flute. Fill with the Champagne or sparkling wine & garnish with fresh violets and their leaves. Makes 12 cocktails Note: you can always use sparkling water or even sparkling cider but, what fun is that?! |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
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"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
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