Melon Agua Fresca

Our garden is producing gorgeous, sweet, delicious melons so Maisie and I have been enjoying this wonderfully refreshing drink.

Melon Agua Fresca 

1 perfectly ripe melon, skin & seeds removed and cut in chunks (I used an early gala as that’s what came out of the garden today)
6 packets (or to taste) stevia(or sweetener of your choice)
1 Tablespoon fresh lemon or lime juice
2 cups water

fresh mint sprigs for garnish

Place half of all the ingredients (except the garnish mint sprigs) in a blender and process until very smooth. Pour into a pitcher and then repeat with the other half of the ingredients. Chill until very cold. Before serving give it a stir and then pour over ice to serve and garnish with a sprig of mint.

Enjoy!!

Vanilla Scented Melon Soup

I know that it’s not much to look at but it sure is delicious and with all the melons we’re pulling from our garden, it’s a great way to use them in a different manner.  Maisie has enjoyed just drinking this from a cup like juice even though it has a thicker consistency.

Vanilla Scented Melon Soup

6 cups small pieces of melon (I used an early gala because that’s what came out of the garden and it tastes like a honeydew)
3 fresh mint leaves
1 teaspoon Vanilla Bean Paste
1/8 teaspoon salt or to taste
fresh sprigs of mint garnish

Place all ingredients except the garnish mint sprigs in a blender and process until completely smooth. Chill overnight or until very cold. Serve garnished with a sprig of mint.

Enjoy!!

Watermelon Tomato Gazpacho

I’m still dragging and haven’t been feeling well since our return from Utah and I’ve been craving soup but with the heat index over 100F a nice refreshing no-cook summer soup with fruit and veggies straight from our garden is just what the doctor ordered.  Oh my gosh this soup is beyond wonderful and I found myself just pouring some from the big pitcher in the fridge and drinking it without all the added fancy little bits of extra diced watermelon, cucumber & tomato.  This is just so delicious I can’t stop drinking it.  I love that everything other than the onion and garlic came straight from our garden so it couldn’t be fresher.  This is one recipe that I could enjoy all summer long and once our garden is done for the season I’ll be having watermelon tomato gazpacho withdrawal…but something to look forward to next summer!

Watermelon Tomato Gazpacho 

6 cups small diced seedless watermelon and liquid
1/2 cucumber, diced
2 very ripe medium tomatoes, diced
1 clove garlic
2 TBS minced sweet onion
1/2 jalapeno, seeded
10 basil leaves
1/4 cup good quality extra virgin olive oil
salt
pepper

Extra diced watermelon, cucumber & tomato as well as basil leaves for garnish.

Put first eight ingredients into a blender and process until very smooth.  Strain the liquids through a Chinois and then season to taste with salt & pepper (if you want your gazpacho with more texture just skip the straining step).  Chill over night or until very cold and then pour into serving bowls and garnish with the extra diced watermelon, cucumber, tomato and a fresh basil leaf.

Enjoy!!

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