Ever wonder what to do the rest of the gigantic watermelon you bought that doesn’t fit in the fridge and you can’t seem to consume fast enough ? The trend has been watermelon gazpacho and what a delight. It is such a nice flavor and perfect for the summer heat when served chilled. This recipe is modified from several I found online and really works well with a grilled main course.
4 cups rough chopped seeded watermelon or whatever fits in your blender
¼ cup olive oil
2 TBLS minced onion
½ cucumber seeded and rough chopped
2 TBLS minced fresh or dried dill
Kosher salt and freshly ground black pepper to taste
Juice from 1 lime
¼ cup crumbled feta cheese
Put all ingredients into blender. Pulse until smooth. Add salt and pepper to taste and as many chilis as you like depending on the heat you like. Pour into bowls and serve with crumbled feta and minced cucumber and watermelon to garnish. It's even better served chilled.
My son has been yelling for chicken satay’s lately ever since we went to a Malaysian restaurant in our neighbourhood. To get away from too much sodium and the possibility of gluten in the soy sauce, I finally made my own. Although my son says they’re not as good as the restaurant ( I suspect it’s the salt content), he still ate them ravenously off the stick including the cucumber salad that accompanied it. Although there are a multitude of recipes off the internet, I looked for the easiest that best emulated the flavours I was looking for. These are flavourful and tender and once marinated, very fast to make.