Watermelon Gazpacho -NY TIMES Preparation:Combine 1/2 pound chopped tomatoes with 1 1/2 pounds seeded and cubed watermelon, 1 peeled and diced cucumber, a handful of mint leaves and 1/4 cup olive oil in a food processor or blender; process until chunky-smooth. Add 2 tablespoons lemon juice. Garnish: Crumbled feta and chopped mint.
Pureed Carrot cold soup Sauté 1 1/2 pounds trimmed and chopped carrots and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes. Add 5 cups stock or water; boil, cover, lower the heat and simmer until carrots are tender, about 15 minutes. Cool slightly, purée and refrigerate. Garnish: Chopped parsley.