It's good, it's sweet, it's fresh, it's thirst-quenching, it's mouth-watering-it's the favorite summer fruit of Italians from every region. If you want to experiment with new ways to enjoy your August watermelon, try these recipes and you will see that you will surprise everyone.
1. Watermelon gazpacho
A homegrown variation of the classic Spanish drink, ideal for meeting fluid, vitamin and mineral needs during hot Mediterranean summers.
INGREDIENTS
One pound of watermelon, cleaned of seeds and rind, cut into small pieces
A quarter cup of coriander leaves
2 tablespoons of lime juice
4-5 fresh mint leaves (or 2 teaspoons of dried)
2 tablespoons of extra virgin olive oil
One peeled and coarsely chopped cucumber
One green chili pepper cut into small pieces
One large red tomato to be chopped into a coarse grain
One shallot, coarsely chopped
2 pinches of sea salt and a sprinkling of black pepper
PREPARATION
Place watermelon, cilantro, lime juice, mint, olive oil, cucumber, chili, tomato, and shallot in a blender. Blend until the consistency is that of puree.
Pour the gazpacho into a bowl and refrigerate for at least 4 hours.
Serve inside bowls, garnishing each portion with a pinch of cilantro and a couple of mint leaves.
2. Salad with avocado, shrimp and watermelon
Some say that everything, if it is grilled, becomes better. And amazingly, it works with watermelon, too.
INGREDIENTS
Half a kilo of cleaned fresh shrimp
1.5 kg watermelon cleaned and cut into pieces about two fingers big
3 fresh spring onions, with the outer white leaves cut large and the inner green leaves thin
2 peeled avocados, emptied of the pit and made into half as small as an inch
3 tablespoons of extra virgin olive oil
2 pinches of sea salt and a sprinkling of black pepper
2 squeezed lemons
One cucumber cut into one-inch pieces
PREPARATION
Take a large frying pan and put it on the stove. When it is hot pour the ingredients in this sequence: first the watermelon, then the shrimp and finally the spring onions and avocado. Accompany with 3 tablespoons of oil. Stir-fry occasionally.
Cooking times are: 7-8 minutes for watermelon; about 4 minutes for shrimp; 2-3 minutes for spring onions and avocado.
Pour into a large dish and season with salt, pepper, thin slices of lemon zest and juice, the basil and mint leaves cut into small pieces, and the cucumber.
Serve at room temperature.
3. Watermelon and tomato salad
INGREDIENTS
A quarter cup of white wine vinegar
3 teaspoons of sugar
One teaspoon of sea salt
A pinch of cayenne pepper
Half a red onion
2 kg watermelon cleaned of seeds and rind
4 ripe red tomatoes
Quarter cup of extra virgin olive oil
One cup of basil leaves torn into small pieces
One cup of shredded mint leaves
Two pinches of sea salt and a pinch of black pepper
PREPARATION
Pour the vinegar, sugar, salt, and cayenne pepper into a bowl and then emulsify.
Thinly slice the red onion and add it to the emulsion.
Set the mixture aside until the onion softens and softens, about 30 minutes.
Cut the watermelon and tomatoes into pieces about a finger size.
Pour the onion-vinegar mixture with the oil and mix with your hands.
Add basil and mint and mix gently. Add salt and pepper.
Serve at room temperature.
