News Recipes

DIY SnackShop: Watermelon Gazpacho


Today was Abby’s birthday and she had requested something refreshing like watermelon for hot days of summer; so we made a twist to the cold soup gazpacho. We were out again at the Collard City Growers and came just in time to fill the hot workers with a cool treat and energy to finish the job of spreading mulch and planting celery.

We started with:

  • one large seeded watermelon
  • 2 cup peeled, seeded cucumber, diced
  • ½ seeded cantaloupe, diced
  • 1 teaspoon salt
  • Juice of 2 limes
  • 2 tablespoon fresh mint, minced

In a blender, puree half of the watermelon until smooth and freeze it.

In a large bowl, combine the frozen watermelon puree, the other half of the watermelon mashed by hand or chopped, diced cucumber, cantaloupe, salt, lemon juice. Serve with fresh mint.