The summer garden in the front yard continues to overflow with a harvest of beautiful fruits and vegetables. Here's a lightning-fast recipe for gazpacho I made just for Labor Day using ingredients I plucked right out of the garden. Serve it for lunch or as an appetizer while the weather's still warm.... It's quick, easy, and outta this world!
Moon and Stars Watermelon Gazpacho
8 cups seedless Moon and Stars watermelon, diced (If you don’t have this kind, simply choose another sweet variety)
1 small cucumber
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 cup fresh basil, chopped (if you have lemon basil, substitute 1/4 cup)
Sprigs of parsley, diced
5 Tbs. red-wine vinegar
5 Tbs. mild onion, minced (scallions, shallots)
2 Tbs. extra virgin olive oil
Salt, to taste
Lemon Balm or Mint to garnish
Combine watermelon, cucumber, peppers, herbs, vinegar, onion, olive oil, and salt in a large bowl. Remove 1/4 of combined ingredients and purée in a blender. Mix purée and combined ingredients into serving bowl. Garnish with fresh sprigs of lemon balm or mint. Served chilled on a hot day.