WATERMELON GAZPACHO ENJOY DAN:

                             WATERMELION GAZPACHO by CHEF DAN:

Serves 4-6

INGREDIENTS

4-5-cups Hermiston seedless watermelon

3-ripe tomatoes, quartered

2-tablespoon fresh lemon juice

2-tablespoon olive oil

2-multi-colar carrots

1/2-cup celery, chopped

1-red bell pepper, sliced

1/2-red onion, chopped

5-radishes, thinly sliced

2-cooked beets, thinly sliced

1-serrano pepper, chopped

sea salt & freshly ground black pepper

Thin celery slices for garnish

DIRECTIONS:

1.   Place vegetables in 1-2-quart Mason jars.

2.   Add garlic, onions & fresh herbs.

3.   Pour hot spiced mixture into the jar with veggies.

4.   Let sit on the counter for a couple of hours.

5.   Then place in the refrigerator overnight.

6.   Serve cold.

PICKLE RECIPE:

Wash the vegetables.

1-cup water

1-cup rice vinegar

1/4-cup sugar

1-tablespoon EACH coriander seeds, & salt

2-teaspoons fennel seeds

1/2-teaspoon EACH mustard seed, dill seeds, cumin seeds, peppercorns

2-star anise

6 garlic cloves

1/2-onion thinly sliced

Fresh herbs, rosemary, oregano

PICKLE DIRECTIONS:

1.   Combine water & next 10 ingredients in a skillet over medium-high heat

2.   Bring to a boil then lower heat & simmer until sugar has dissolved.

ENJOY DAN:                                                           LAUGH OFTEN!!!