Watermelon Quinoa Salad

1 cup uncooked quinoa, rinsed
1 cup fresh or frozen peas (cooked)
1/2 cup reduced fat feta cheese
1 cup seedless watermelon, chopped
1/2 a bunch of cilantro, washed and coarsely chopped
1/4 t  pepper

Cook quinoa according to package directions. Meanwhile, chop and combine remaining ingredients. When quinoa is finished, toss lightly with the existing mixture. Can serve warm, or refrigerate until serving to give the flavors a chance to blend.

Watermelon Sangria

Watermelon Sangria

Half of a seedless watermelon
1 lemon, sliced thin
1 lime, sliced thin
1 orange, sliced thin
1 bottle of sweet white wine

Puree watermelon flesh in a blender until it becomes liquid (or you can run it through your juicer). If you prefer no texture to your juice, you can also strain it at this time. Slice and add citrus to a glass pitcher, and muddle fruit well to release juices. Pour in the watermelon juice. Add the wine, stir, and allow to sit in the fridge several hours or overnight.

Watermelon Gazpacho

Got a yummy taste of fresh-summer-in-a-bowl to share with you today: Watermelon Gazpacho.

Last time we stayed at our beloved Keswick Hall, the Villa chef made a delicious version of this refreshing cold soup for lunch. It was love at first bite (sip? slurp?) and I was determined to find or make a similar recipe when we got home. After a little experimenting, and using other recipes I found as guides, here is my final product. We love it, and think it tastes even better if you make it, and then let the flavors meld overnight (the onion mellows overnight, so don't freak out if it's strong when you first make it). So easy, light, fresh, healthy, and delicious, everyone should put some Watermelon Gazpacho on their menu for the week. Great as an appetizer, first course, BBQ side, or paired with a panini.

Watermelon Gazpacho

1 large tomato, chopped
1 serrano chili seeded and chopped (in leiu of this, you can use 1/2 t red pepper flakes)
3 cups watermelon, chopped or balled
1/4 cup sweet onion (or less, if you don't like an oniony after-taste), chopped
1 small cucumber peeled, seeded, and chopped
1 medium yellow bell pepper, seeded, and chopped
1/8 cup fresh mint leaves
3 T fresh lime juice
2 T raspberry wine vinegar

Use an immersion blender to liquefy all ingredients -OR- blend all ingredients together in small batches using a blender or food processor. Combine all batches, stir well, cover, and refrigerate until serving. Garnish with mint if desired. Tastes even better the second day!