You like your smoothie with a blend of fruits
and veggies. Now make it a sophisticated
appetizer or side dish for dinner!
Diane Sheya shares her recipe for Watermelon
1 3-pound seedless watermelon, diced (about 5 cups),
1 small cucumber, peeled, seeded, diced (1 cup)
1 medium-size red bell pepper, seeded, diced (1 cup)
1 medium-size yellow bell pepper, seeded, diced (1 cup)
1 small jalapeno chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
½ small red onion, diced (about 1 cup)
¼ cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
¼ teaspoon salt
½ cup crème fraîche or sour cream
Puree 4 cups watermelon in blender until smooth. Transfer
puree to large bowl. Add remaining 1 cup diced watermelon
and next 10 ingredients; stir to combine. Cover gazpacho
refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls; top with dollop of crème
Find more recipes online at saltlakeculinarycenter.com.