Creamy Watermelon Squares

  Watermelon is a summer-time staple, and a treat that almost everyone enjoys.  Though not much is really done with it, other than wedging, cubing or balling it!   Sure, there's the fancy watermelon boats, but who wants to do all that work?

  I consider this simple dessert a "cousin" to the Lemon Square. Enjoy these after a meal, or make a couple batches for the next big BBQ!

Ingredients that you'll need for 12 bars:

1 package (11 oz) of vanilla wafers, crushed into fine crumbs

6 tablespoons unsalted butter, melted

5 cups watermelon juice (see note)

1/2 teas. lemon zest

1/2 cup freshly squeezed lemon juice

1/2 cup milk (whole or 2%)

1 oz (4 pkts) unflavored gelatin

Confectioners sugar or whipped cream, for garnish (optional)

1.  Preheat oven to 350°.  Spray a 13" x 9" baking pan with non-stick cooking spray, then line with a sheet of parchment paper leaving a 2" overhang on each of the long sides of the pan. Lightly spray parchment with cooking spray.
  In a bowl, combine the vanilla wafer crumbs, melted butter and 2 tablespoons of water.  Mix well and press mixture, evenly, onto the bottom of the prepared pan. Bake crust for 20 minutes until lightly browned. Remove from oven and cool completely on a wire rack.

  2.  In a large bowl, combine 3 cups of the watermelon juice, lemon zest, lemon juice and milk. Set this aside. 
  In a small pan, combine the remaining 2 cups of watermelon juice and sprinkle the gelatin over the juice. Allow to sit for 2 minutes to allow the gelatin to absorb or "bloom".  After the gelatin "blooms", gently heat the pan over low heat until the gelatin has completely melted and the liquid is smooth.  

3.  Combine the two watermelon juice mixtures, stir together well.  Gently pour over the prepared, cooled crust and place in the refrigerator for 3-4 hours or until firm.

   4.  To serve, remove from the refrigerator and slowly run a knife completely around the edge to loosen.  Gently and carefully remove from pan using the parchment paper overhang and place on a cutting board.  Cut into 12 bars.  
  If desired, you can lightly sprinkle the bars with confectioner's sugar or a dollop of whipped cream.  Enjoy!

Note:  To make watermelon juice, place cubes of watermelon in a blender or food processor and process until smooth.  Pour through a fine mesh strainer into a bowl.  I got 5 cups of juice from about 9 lbs of watermelon!
  
  For another tasty and unique way to enjoy watermelon, try this Watermelon Gazpacho!

Watermelon Gazpacho

Summer is in full swing and a deliciously different and healthy way of taking advantage of the best summer produce is this unique gazpacho made up of fresh watermelon, and packed with a few fresh vegetables. Traditionally, gazpacho is a Spanish cold tomato based soup containing many raw vegetables and herbs. This version is a little sweet a little savory and perfect served anytime during the hot summer weather, and the colors are just gorgeous!

Ingredients:

5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
1/2 cup cranberry juice
1 cup peeled, seeded, and diced cucumber
1 cup diced celery (about 2 ribs)
3/4 cup diced red bell pepper (about 1 pepper)
1/4 cup diced red onion
1/4 cup fresh mint leaves, minced
1/4 cup fresh Italian flat-leaf parsley, minced
Juice of 1 lime (about 3 tablespoons)
1-1/2 tablespoons sherry vinegar
1 tablespoon jalapeno pepper, minced


Combine the 5 cups of watermelon and the cranberry juice in the bowl of a food processor, and puree until mixture is smooth.


Pass through a fine sieve into a large container, discarding pulp. You should have 3 cups of strained liquid.

Add all the remaining ingredients to the watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup in well chilled, at least 1 hour.

Serve cold and enjoy. Store the rest in the refrigerator up to 1 day!