Sometimes, I’m not so bright. Because when I made up the list of fruit and veg to include in this column, I mostly based it on what would be in season. Which is the point of the whole thing (we’ll start covering meat and dairy and spices and such in the winter after the fall harvest), except for the fact that I didn’t really think too much about recipes.
Or more importantly, that there are a few seasonal items, such as melon, that you just don’t cook with all that much. Think about it – chilled soup, salsa, a few cocktails, fruit salad… maybe some cantaloupe wrapped in prosciutto. Whoops.
So what I have for you today is two different recipes for watermelon gazpacho, both from fabulous local chefs, and (thankfully) different enough that you can pick which one you’d prefer to make based on the other ingredients. Or make them both and do a taste test.