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The Hobby Issue’s Fresh Family Recipes
Summer’s here, and that means light dishes with minimal cooking. It also means lots and lots of watermelon – watermelon salads, watermelon soups, or just a great big slice of icy watermelon on a hot summer afternoon. Madeworthy friend Chef Deb Oxman of Savor Culinary Services graciously shared three recipes featuring summer’s happiest ingredient.
Watermelon Gazpacho
Ingredients
4 heaping cups cubed seedless watermelon
1 English or hothouse cucumber, diced (reserve half)
3 medium tomatoes, diced (reserve half)
1 small red bell pepper, diced (reserve half)
1/3 cup chopped green onions (reserve half)
1 garlic clove
Small handful fresh basil
3 tablespoons red wine vinegar
3 tablespoons olive oil, plus more for drizzling
1 teaspoon sea salt or to taste
½ teaspoon black pepper
½ jalapeño, diced (optional)
Diced avocado (optional garnish)
Microgreens (optional garnish)
Directions
Blend the watermelon with half of the cucumber, tomatoes, bell pepper, and green onions. Add the garlic, basil, olive oil, vinegar, salt, pepper, and jalapeño (if using). Blend until smooth.
Transfer to a large bowl and stir in reserved cucumber, tomatoes, bell pepper, and green onions. Chill for at least 3 hours before serving.
To serve, ladle into chilled bowls and garnish with diced avocados and/or microgreens. Serves 6
Watermelon BBQ Sauce
Ingredients
4 cups cubed seedless watermelon
½ cup brown sugar
6 ounces tomato paste
2 tablespoons balsamic vinegar
2 tablespoons tamari [Editor’s Note: I used low-sodium tamari]
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon chili powder
Directions
Puree the watermelon in a blender or food processor. This should yield approximately 3 cups of watermelon puree. Strain the puree through a sieve or cheesecloth to remove any larger chunks.
In a medium saucepan, combine the watermelon juice and brown sugar. Bring to a low boil over medium heat, then cook for a few minutes. Add the tomato paste, balsamic vinegar, cumin, chili powder, tamari [Chef Deb says that teriyaki sauce can be substituted for the tamari], and minced garlic. Stir and bring to a low boil.
Allow the sauce to bubble for about 1 to 2 minutes, then reduce it to a simmer. Simmer for 10 to 15 minutes or until the sauce reduces and thickens slightly. Remove from the heat and set aside.
Serve over grilled or smoked meats. Chef Deb suggests baby back ribs. [Editor’s Note: I used this with smoked chicken and grilled pork tenderloin, and it was delicious.]
Yellow Tomato and Watermelon Caprese with Mint Pesto
Ingredients
For the salad
2 large yellow (or red) heirloom tomatoes, sliced about ¼ inch thick
3 cups seedless watermelon (yellow and/or red), sliced about ¼ inch thick
1 ball fresh mozzarella, sliced about ¼ inch thick
Salt and pepper
Red pepper flakes (optional garnish)
Sprouts (optional garnish)
For the mint pesto
A huge handful fresh mint leaves
A few basil leaves
1 small garlic clove
¼ cup pine nuts
Juice and zest of 1 small lemon
¼ to 1/3 cup olive oil
Salt and pepper
Directions
For the mint pesto
In a small food processor, blend the mint, basil, garlic, pine nuts, lemon juice, lemon zest, salt, and pepper. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust seasonings as needed. Extra pesto can be stored in the refrigerator to toss with pasta or to top grilled chicken, lamb, or fish.
For the salad
Arrange the tomato, watermelon, and mozzarella on a plate. Make sure all the pieces are about the same size. Season with salt and pepper and drizzle with the mint pesto. Garnish with red pepper flakes and sprouts if wanted. Serves 6
