Hamptons Lawn Party Watermelon Gazpacho Shooters: Yes!

By on July 25, 2012

Watermelon Gazpacho Shooters

The only reason to travel is to eat, and who knew you could get such heavenly watermelons in the Hamptons.  Lying in an ocean front bed on a warm afternoon, with the breeze blowing the white lace curtain, back and forth, and the only sound is the catering truck moving stuff  onto the lawn and under the tent. the glasses are clinking, the waiters are laughing.  Ah, another great party.

F. Scott Fitzgerald got it right.  The rich are different from the rest of us.  I felt as if I were at East Egg. And, as they say, I’ve been rich and I’ve been poor, and rich is better.

And so is this uptown and store bought version of a Watermelon Gazpacho Shooter you can make yourself, and hours ahead of your own party.  If the waiter passes by one more time,  I may love these shooters so much, I can’t remember to write about them.  And the gazpacho is actually better without  booze.  You could offer it with or without.

You could also serve these in balloon wine glasses,  or for a seated summer dinner on that green lawn, at a table with a white cloth that hangs to the ground, in white Lion soup bowls.  Now listen, you.  Keep your hands to yourself.  Or not.

It’s the dead heat of summer.  What more could you ask?

Watermelon Gazpacho Shooters

Hamptons watermelons

1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint + mint sprigs for garnish
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt

Mix ingredients in a large mixing bowl. Then puree half of it in a blender of food processor. Pour back into the bowl, then transfer to a large pitcher, cover and refrigerate until serving time.

At serving time pour into shooter cups with a sprig of mint. Knock it back.

Even the dog had fun at the Hamptons Garden Party

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”