Watermelon, Installment 3: Gazpacho

The third and (second to) last installment of how to use up all that watermelon you have left over from the spicy salad that I know you all made:

    gazpacho: A refreshingly cold, summertime soup hailing from the Andalusia region in southern Spain.

Contrary to popular belief, its not only the tomato, pepper, cucumber etc variety of soup (the “salad as a soup” variety, if you will). Gazpacho offers you more than that. True, it is usually tomato based, but it can be any kind of cold soup, and this one is watermelon based (a watermelon salad as a soup, perhaps??)

Its especially important to not over-blend the ingredients. There is so much water in watermelon (duh) that’ll quickly and easily get runny and not that good.
Watermelon Gazpacho

    1/4 med seedless watermelon, rind cut off ad cubed
    2T crumbled feta cheese
    1t coconut cream (coconut milk is too watery)
    1t seasoned rice vinegar
    pinch salt
    pinch cayenne

    for garnish:
    drizzle of chili oil, coarse grey salt, fresh ground black pepper and 1 small heirloom tomato chopped in small cubes

    1. Combine all ingredients (except for garnish) in blender and pulse quickly
    2. Serve topped with chili oil, coarse salt, ground pepper and chooped tomatos
    3. To eat, mix in toppings
    4. Eat it!

Homemade Cheese: It’s Easier Than You Think

I’m not lying. It’s pretty easy. My first time was intimidating; I made some ricotta to stuff a duck confit for Thanksgiving. It turned out great and it only took about a half hour.

The most important thing to pay attention to is the temperature of the milk. If it starts to boil – or really even simmer – it’s going to scorch and your cheese is going to taste like burnt milk – blech. Thus, you really need a candy thermometer to watch it the temperature.

This can be made as creamy or as dry as you like, it only depends on how long you drain it. Once it gets dry (like below) some people start to call it farmer’s cheese. I’ve also understood that farmer’s cheese technically requires rennet, which ricotta does not. I’m not sure what the truth about that is, but I do know I love this cheese and I make it all the time – moist, dry, and in the middle depending on the dish.


Homemade Ricotta

    • 1 quart whole milk
    • 1 cup heavy cream or buttermilk (depending on your taste preference)
    • 1T white vinegar
    • salt
  1. Heat milk and cream slowly on stove top to 185-190 degrees
  2. While heating, line a strainer or fine colander with fine cheese cloth, doubled over
  3. Once milk has reached temperature, take off heat immediately and slowly add vinegar, salt and stir very gently just to mix.
  4. Cover for approximately 2 hours. DO NOT stir during this time.
  5. Pour carefully into your lined strainer and drain until it reaches the dryness you desire.
  6. Fluff, and either store or eat!

Try adding lemon zest or fresh herbs after its done. Or for dessert, some fresh and macerated fruit.