WATERMELON GAZPACHO and ZUCCHINI SLAW
1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
1 large beefsteak tomato, coarsely chopped
1 English hothouse cucumber, peeled, coarsely chopped
1 jalapeño, seeds removed, sliced
2 tablespoons olive oil
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.
Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.
DO AHEAD: Gazpacho can be made 1 day ahead. Keep chilled.
- 2 tbs vegan mayonnaise
- 2 tsp apple cider vinegar
- 1 tsp mustard
- 2 cps grated zucchini
- 1 cp coarsely grated red cabbage (optional)
- salt and freshly ground pepper to taste
- Basil Ribbons (optional)
Blend mayonnaise, vinegar and mustard in a medium bowl. Add grated vegetables and stir to combine. Taste and adjust seasonings. Top with basil if using. Serve immediately or cover and refrigerate for a few hours.