Name: Watermelon Gazpacho
Ingredients: 2 cups 1/4 inch diced watermelon; 2 cups orange juice; 2 tablespoons extra virgin olive oil; 1 ripe tomatoes, peeled and cut into 1/2-inch dice, with their juice, or 1 1/2 cups diced (1/2 inch) canned tomatoes with their juice; 1 small yellow bell pepper, seeded and cut into 1/4-inch dice; 1 small onion, cut into 1/4-inch dice; 2 medium garlic cloves, minced; 1 small jalapeno pepper, seeded and minced (optional); 3 tablespoons fresh lime juice; 2 tablespoons fresh lime juice; Salt and freshly ground black pepper

Watermelon Gazpacho

Ingredients

Servings:

Instructions

Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed.
Transfer to a medium bowl, along with remaining ingredients.
Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

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Fresh Corn Salsa

Ingredients

4 ears of fresh corn, shucked
1/2 medium white onion, finely chopped
1 to 2 fresh serrano chilies, minced
1 ripe tomato, seeded and chopped
1/2 cup of loosely packed chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon olive or vegetable oil oil
1/2 teaspoon salt

Servings:

Instructions

In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes.
Cool the corn under running water.
With a sharp knife, cut the kernels off the cobs.
Place the corn kernels in a large bowl.
Mix in the onion, chilies, tomato, cilantro, oil, and lime juice.
Season to taste with salt.
Serve cold or at room temperature.
Makes 3 cups

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Cilantro Zucchini Hummus

Ingredients

Servings:

Instructions

Add all ingredients, except cilantro, into a blender or food processor.
Process until creamy and smooth.
Stir in cilantro.
Serve chilled with pita chips or veggies!

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