Six pairs of juvenile legs dangled off the weatherbeaten dock. Sunlight twinkled like mischievous pixies across the murky bay below. Sticky pink juice dripped down mouths and hands as large sweet watermelon slices were nibbled. It was one of my childhood summers in Long Beach Island.
For a few years my parents, to escape the sweltering New York City days and nights, would rent a vacation house near the beach. We’d go the same time as two other families we were close to, who would rent a large house next to a bay. Being away from the congested city was a welcome novelty for all of us. Each year, when my brother and I first arrived at our charming rental, we’d tear through the cottage breathlessly exploring.
In the daytime we would walk along the sand dunes, sandals sinking into the hot gritty ground, to the ocean. Hours would be spent splashing in refreshing water, creating sandcastles and voraciously giggling. I am sure there must have been a few arguments, as is common with little kids, but I don’t remember them. In the sepia tinted bell jar of time all I can recall are feverish games of tag, noisy barbecue dinners and twilight treasure hunts.
Many years later, when eating a slice of watermelon I am usually transported back to that free spirited time. As summer approaches, I thought I’d whip up some watermelon gazpacho in honor of my youth. It’s quite easy to make and I like to pair it with chunks of feta cheese, a nice sweet and salty combination. For a real celebration, I’ll serve it with extra pieces of watermelon and brightly colored macarons! Wishing you a dreamy summer. 💗
Ingredients
2 cups puréed watermelon
1/2 cup chopped cucumber
1 tablespoon fresh basil, chopped
Sea salt to taste
Finely ground black pepper to taste
Extra virgin olive oil
6 small cubes of feta cheese
First purée enough fresh watermelon to equal two cups. After chopping the basil, divide in half and put in the bottom of two soup bowls. Next, pour the watermelon purée into the bowls over the basil. Then stir 1/4 cup of the chopped cucumbers into each bowl. Now place three cubes of feta into each soup. Then drizzle a small amount of olive oil over the gazpacho. Lastly, sprinkle sea salt and pepper over the tops of both bowls. Garnish with fresh basil if you’d like to make it extra festive.
Makes two servings, a full bowl each. Double all the ingredients if you would like four servings.
