Watermelon Goat Cheese Salad

Watermelon. So refreshing in hottest humidity of summer. Recently at Nougatine restaurant had the most sinfully simple salad.

Cubes of seedless watermelon with dollops of whipped goat cheese. Drizzle with virgin olive oil and finish with cracked white pepper.

Superb. Jean-Georges prefers white to black pepper in most things.

 

Note: Just whisk softened goat cheese by itself. Don’t add cream cheese or anything else.

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Carol’s Gazpacho

I add watermelon to balance the acid. Not as a dominant taste.

Serves 4.

4-6 pickle cukes, peeled and coarsely chopped
6-8 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.

Add the ingredients in equal proportions in stages in a blender.

Pulse so consistency is smooth with a few chunky bits.

Stir and taste for seasoning, vinegar balance.

Put each batch into a container until all is blended.

Chill and serve cold with chopped garden veggie garnishes.