My Turn to Try Something New
A couple of weeks ago we had the Relief Society "cooking class" over at our house. Everyone brought a fresh fruit or vegetable dish to share. Since we had lots of watermelon to use up, we tried two new recipes. The Watermelon Ice was delicious! The ladies enjoyed the Watermelon Gazpacho, but the Whitakers prefer the tomato-based version. Enjoy!
Watermelon Ice
6 cup watermelon chunks, seeded
3 tablespoon lemon juice
3/4 cup granulated sugar
1 packet unflavored gelatin
1 cup boiling water
Puree watermelon with lemon juice. Transfer to sieve and press juices through into bowl, removing seeds and fiber. Set aside. In medium-sized heatproof bowl, whisk together sugar and gelatin. Pour boiling water over gelatin mixture, stirring to dissolve gelatin and sugar. Pour over watermelon mixture, stirring to combine. Chill until cold, about 30 minutes. Pour into shallow cake pan, freeze until solid, about 6 hours or overnight. Break into chunks and whiz in a food processor until smooth. Serve immediately or pack into an airtight container and serve within 3 hours.
Watermelon Gazpacho
2 1/2 cups fresh watermelon
2 tomatoes; chopped
1 small cucumber; peeled and diced
Dash of Tabasco sauce
Salt and pepper to taste
Combine all ingredients. Chill several hours before serving.
Gazpacho
3 cups tomato juice
1 tsp beef bouillon dissolved in ¼ cup water
2 tomatoes, chopped
½ cup chopped cucumber
¼ cup chopped onion
¼ cup wine vinegar
½ teaspoon salt
¼ teaspoon Tabasco sauce
Combine all ingredients. Chill several hours before serving.
Watermelon Ice6 cup watermelon chunks, seeded
3 tablespoon lemon juice
3/4 cup granulated sugar
1 packet unflavored gelatin
1 cup boiling water
Puree watermelon with lemon juice. Transfer to sieve and press juices through into bowl, removing seeds and fiber. Set aside. In medium-sized heatproof bowl, whisk together sugar and gelatin. Pour boiling water over gelatin mixture, stirring to dissolve gelatin and sugar. Pour over watermelon mixture, stirring to combine. Chill until cold, about 30 minutes. Pour into shallow cake pan, freeze until solid, about 6 hours or overnight. Break into chunks and whiz in a food processor until smooth. Serve immediately or pack into an airtight container and serve within 3 hours.
Watermelon Gazpacho
2 1/2 cups fresh watermelon
2 tomatoes; chopped
1 small cucumber; peeled and diced
Dash of Tabasco sauce
Salt and pepper to taste
Combine all ingredients. Chill several hours before serving.
Gazpacho
3 cups tomato juice
1 tsp beef bouillon dissolved in ¼ cup water
2 tomatoes, chopped
½ cup chopped cucumber
¼ cup chopped onion
¼ cup wine vinegar
½ teaspoon salt
¼ teaspoon Tabasco sauce
Combine all ingredients. Chill several hours before serving.
Comments