Watermelon. So refreshing in hottest humidity of summer. Recently at Jean-Georges’ Nougatine restaurant had the most sinfully simple salad. Cubes of seedless watermelon with dollops of whipped goat cheese, drizzled with virgin olive oil and finished with cracked white pepper. Superb.
Jean-Georges prefers white to black pepper in most things.
Note: Don’t look up whipped goat cheese recipes. Just whisk softened goat cheese by itself. Don’t add cream cheese or anything else.
It’s that time of year again. Chilled sipping soups. Watermelon and cucumbers balance the acid for this twist on a classic.
6-8 pickle cukes, peeled and coarsely chopped
6 ripe garden tomatoes, peeled, cored, de-seeded
2 bell peppers, de-seeded, chopped
1 small jalapeño pepper, de-seeded, chopped
1 small red onion, chopped
3 cloves garlic, minced
1-2 slices day old bread, crusts cut off
6 2″-cubes watermelon, de-seeded
1/4 cup olive oil
6 tbs. red wine vinegar
celery salt, ground black pepper to taste
Soak the bread in water and wring dry. Put equal parts bread and above ingredients in stages into a blender and pulse so consistency is smooth. Stir and taste for seasoning, vinegar balance. Adjust as needed. Pour each stage into a pitcher. Serve either in small glasses to sip or in bowls with chunks of veggies, onions and parsley to garnish.