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Chudda's Cuisine/Lounge
Aug 28, 2014
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WATERMELON GAZPACHO

I have been waiting all summer to make a really great gazpacho….something different yet also with some traditional ingredients.  Well, we ended up with some late summer watermelon that was so sweet and crisp that I knew that this was finally the time to do it.  Our summer in Seattle has been so beautiful…hot (for here lol), blue skies, sun and great nights for eating outside late at night.  After Ludmilla and I get home sometimes we just want a light, refreshing dinner.  This recipe is perfect for that!  A light yet filling cold summer soup with just the right amount of heat, sweet and savory.  The feta adds that just right salty component to bring it all together!  Plan ahead so you can have time to chill this delicious soup.  Enjoy the end of summer!!

WATERMELON GAZPACHO

Watermelon Gazpacho

Ingredients:

2 tomatoes, chopped

1 red pepper, diced

1 cucumber, seeded and diced

1 serrano chile, diced

1/2 red onion, chopped

5-6 c. cubed watermelon

juice of 4 limes

2 tsp. red wine vinegar

1/2 c. extra virgin olive oil

1-2 T. honey

3 T. chopped, fresh mint

cucumber and watermelon, cubed for garnish

feta cheese

watermelongazpacho8 (1 of 1)

Directions:

In a blender puree the tomatoes, red pepper, cucumber, onion, chile, olive oil, vinegar, lime juice, honey, mint and half of the watermelon until smooth.  Add remaining watermelon and pulse until just a little chunky.   Chill at least 4 hours, even better if overnight !   Serve with cubed cucumber, watermelon and feta cheese.

WATERMELON GAZPACHOWatermelon gazpacho

Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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  1. […] | Source: Vitamin Sunshine 9. Watermelon, Feta and Basil Salad | Source: I Was Born to Cook 10. Watermelon Gazpacho | Source: Brazilian Flair in the USA 11. Watermelon Feta Bites | Source: The Classified Chic 12. […]

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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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