WATERMELON GAZPACHO and ZUCCHINI SLAW

WATERMELON GAZPACHO

https://www.bonappetit.com/recipe/watermelon-gazpacho-with-feta-crema

INGREDIENTS

Gazpacho

  • 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.

ZUCCHINI SLAW

  • 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.