CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c4109   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Watermelon Gazpacho   
    Categories: Soups, Fruits, Squashm chi   
         Yield: 6 Servings   
       
         4 c  (heaping) diced seedless   
              - watermelon   
         1    English cucumber; diced,   
              - reserve half   
         3 md Tomatoes; diced, reserve   
              - half   
         1 sm Red bell pepper; diced,   
              - reserve half   
       1/3 c  Chopped green onions;   
              - reserve half   
         1 cl Garlic   
           sm Handful basil   
         3 tb (to 4 tb) red wine vinegar   
         3 tb Olive oil; more to drizzle   
         1 ts (to 2 ts) sea salt; to taste   
       1/2 ts Fresh ground black pepper   
       1/2    Jalapeno; stemmed, seeded,   
              - chopped, opt   
              Diced avocado; opt   
              Micro greens; opt, garnish   
       
     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, pepper and jalapeño   
     pepper, if using. Blend until smooth. Taste and adjust   
     seasonings.   
        
     Pour into a large bowl (or small individual jars, as   
     pictured) and stir in the reserved chopped vegetables.   
        
     Chill for 3 to 4 hours or overnight.   
        
     Drizzle with olive oil and garnish with diced avocado   
     and/or micro greens, if desired, before serving.   
        
     Jeanine Donofrio, Austin, Texas   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... It smells like 42-day-old tofu with a dash of diaper   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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