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Rethinking Refreshing

Chef Cindy Crosbie of Mondo adds spice to cool down.

Watermelon Gazpacho with a Minted Feta Crostini

1 3-pound seedless watermelon
3 cucumbers
1/2 cup diced red onion
1 cup diced red bell pepper
1 diced small jalapeño
1/2 cup finely chopped mint
3 Tablespoons lime juice
4 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon salt

Peel and rough chop watermelon and cucumber. Combine the rest of the ingredients and let marinate for 1 hour. Purée in a blender. Strain through a China cap.

Minted Feta Crostini:
Slice a small baguette 1/4-inch thick length-wise. Brush with olive oil and toast in the oven. After they’ve cooled, top with diced feta tossed with mint.

To Serve:
Place the crostini on top of a chilled bowl of soup and enjoy!

Serves 4 F

900 Harrison Ave. | 224-2633

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