RECIPES
Ingredients
* 4 heaping cups cubed watermelon (without seeds)
* 1 cucumber, diced, reserve half
* 3 medium tomatoes, diced, reserve half
* 1 small red bell pepper, diced, reserve half
* 1/3 cup chopped green onions, diced, reserve half
* 1 garlic clove
* Few basil leaves
* 3 to 4 tablespoons red vinegar
* 3 tablespoons olive oil, plus more for drizzling
* 1 to 2 teaspoons salt, or to taste
* ½ teaspoon freshly ground black pepper
* Green herbs, optional for garnish
Instructions
* Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender.
* Add the watermelon, garlic, basil, vinegar, olive oil, salt and pepper. Blend until smooth. Taste and adjust seasonings.
* Pour into a large bowl and stir in the reserved chopped vegetables.
* Chill for 3 to 4 hours or overnight.
* Drizzle with olive oil and garnish with green herbs, if desired, before serving.
Ingredients
* 6 cucumbers, thinly sliced, reserve a few slices for garnish
* 1½ cups plain whole milk yogurt
* ¾ cup fresh basil
* ¼ cup extra-virgin olive oil, more for drizzling
* 3 tablespoons fresh lemon juice
* 1 garlic clove
* ¾ teaspoon salt
* ½ teaspoon honey
* Freshly ground black pepper
* Fresh mint, dill or parsley, for garnish
Instructions
* In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, garlic, salt, honey, and pepper and blend until smooth. Chill for at least four hours.
* Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.