Gazpacho with watermelon, Grilled watermelon, Grilled peach salad

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Fresh fruit is everywhere now. Here are three interesting ways to prepare it.
Gazpacho with watermelon
5 C chopped seedless watermelon
1/2 C chopped yellow onion
1/2 C chopped green peppers
1/2-1 tsp. salt
1/4 tsp. pepper
1 tsp. cumin
1/2 C chopped cilantro
2 tsp. chopped jalapeno
1 TBS lime juice
1/4 tsp. chili powder
1 C finely chopped seedless watermelon, reserved for garnish
1/2-1 C finely diced avocado, reserved for garnish (optional)
Puree first 10 ingredients in a blender until smooth. Adjust seasonings as needed. Chill in fridge for at least 1 hour. Stir in finely chopped watermelon and avocado at serving time.
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Grilled watermelon
1 TBS lime zest
1/4 C lime juice
1/4 C honey
2 tsp. garlic chili sauce
pinch of salt
1 watermelon, medium sized
1 TBS fresh chopped cilantro
Preheat grill to high. In a bowl, whisk together lime zest, juice, 3 TBS of honey, garlic chili sauce and salt. Cut watermelon into 1-inch thick wedges. Lightly drizzle each side with remaining honey and place on grill. Grill until just browned, about 2 minutes per side. Place watermelon slices on a plate and drizzle with lime dressing. Garnish with cilantro.
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Grilled peach salad
3 fresh peaches pitted, quartered
2 TBS oil
8 C loosely packed, torn romaine lettuce
1/2 C coarsely chopped cashews
6 slices bacon, cooked, coarsely crumbled
1/2 C blue cheese dressing
Heat grill to medium-high heat. Brush peaches with oil. Grill 3 to 4 min. on each side or just until tender and heated through. Cool slightly. Cut each peach piece in half. Cover platter with lettuce; top with peaches, nuts and bacon. Drizzle with dressing.
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Thought – Don’t forget to pray today. God didn’t forget to wake you up this morning.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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