August 9, 2017

Watermelon Gazpacho

1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)

1 large beefsteak tomato, coarsely chopped

1 cucumber, peeled, coarsely chopped

1 jalapeño, seeds removed, sliced

2 tablespoons olive oil

2 tablespoons Sherry vinegar or red wine vinegar

Kosher salt, freshly ground pepper


  1. Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.

  2. Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.

  3. Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.


Place bite size watermelon pieces and cucumber pieces on top of each bowl of gazpacho.

Summer Squash Salad

1 pound summer squash a mixture of zucchini and straight neck yellow

2-3 tablespoons olive oil

2-3 tablespoons fresh lemon juice

2-3 tablespoons fresh basil or fresh mint, cut into thin strips

1-2 cloves garlic, minced

Kosher salt, freshly ground pepper to taste.


Trim the ends off summer squash. Using a vegetable peeler, a mandolin,or a spiralizer thinly slice the squash lengthwise into thin strips and transfer to a large bowl.

In a small bowl, whisk together olive oil, lemon juice, basil, minced garlic, and kosher salt and pepper to taste.

Pour dressing over squash. Gently toss (use your hands). Let stand for a few minutes.

(optional) While squash is marinating in vinaigrette, heat a small skillet over medium heat. Lightly brush with olive oil. Add 4 thin slices of prosciutto and sauté for 2 minutes or until crisp. If you don’t have access to prosciutto (dry cured Italian ham), crumble some crisply cooked bacon. Sprinkle a little fresh parmesan cheese or lemon zest over the salad.

To plate, place squash/arugula on plate and top with ham crisps.