Cooking with watermelon. Gazpacho and watermelon salad

Learn how to make these two wonderful dishes using watermelon. Perfect for those last hot summer nights! We’ll be making a watermelon tomato cold gazpacho soup and a delicious bright watermelon salad with feta, pistachios and arugula!

Watermelon salad

2 cups cubed potatoes or balled watermelon
2 scallions, thinly sliced
4 radishes, thinly sliced
¼ cup feta cheese, crumbled
10 basil leaves, roughly torn
6 mint leaves, roughly torn
¼ cup fresh lime juice
¼ cup + 2 tbsp olive oil, plus more as needed
1 Tsp honey
kosher salt
freshly cracked black pepper
4 cups arugula
½ cup chopped salted, roasted pistachios
2 tsp lime zest
½ tsp red pepper flakes

Combine the watermelon, scallions, radishes, feta, basil, mint, lime juice, ¼ cup of olive oil, and honey in a mixing bowl. Gently toss to combine. Season with salt and black pepper to taste.

Arrange the arugula in a salad bowl. Lightly drizzle with olive oil. Mound the watermelon mixture over top.

In a small bowl, stir the pistachios, lime zest, red pepper flakes, and remaining 2 tablespoons of olive oil together. Spoon this over the salad. Garnish with any extra herbs and more black pepper.

Watermelon Gazpacho

½ cubed small seedless watermelon
3 large roma tomatoes, halved and cored*
2 small garlic cloves, peeled
1/3 cup packed basil
3 tablespoon olive oil
3 tablespoon sherry vinegar
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1 thick slice of white bread, soaked**, crusts removed
Garnish with cucumber and basil and a drizzle of vinegar and 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.

Refrigerate in a sealed container for 4 hours, or until completely chilled.
Serve cold, topped with your desired garnishes.