Wednesday, September 1, 2010

Week 12: Watermelon Gazpacho Shooters

watermelon gazpachoWow, that was a whirlwind of a week. It was Kit's bat mitzvah this past Saturday, and between Friday and Tuesday we had a steady stream of friends and relatives through our kitchen. The whole experience was exhilarating and exhausting. The food was pretty good, too, if I do say so myself.

Over the course of the weekend, much of Friday's share was served to our guests: fresh apples and peaches, served plain; wax beans and cherry tomatoes, in pasta salad; carrots, in a green salad; and round tomatoes, sliced for sandwiches. Previous CSA fare turned up in the form of chocolate zucchini bread and blueberry crumb bars.

Now that the family has cleared out, I can take stock of my leftovers: a couple of carrots, which are destined to become carrot cake; a butternut squash; and a handful of hot peppers. Hmmm, I ought to be able to come up with some hot-sweet squash idea. I'll have to report back on that.

Here's something from our pre-bat mitzvah Friday evening dinner that uses seasonal produce, can serve a crowd, and is refreshing on a hot night.

Watermelon Gazpacho Shooters
(Adapted from Good Food Catering Company)

1/4 of a seedless watermelon, cubed
1 cucumber, peeled, seeded, and diced
1 tomato, chopped
1 to 2 ounces red wine vinegar
Black pepper and salt to taste

Reserve a third of the diced cucumber for garnish. Blend remaining cucumber, watermelon, and tomato in a food processor (in batches) or in a bowl with an immersion blender. Add seasonings to taste. Chill gazpacho, preferably overnight. Serve cold in shot glasses, garnished with cucumber. Makes 30 to 40 one-ounce servings.

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