Watermelon Gazpacho

5 ½ cups of melon cubed
3 tbsp raspberry vinegarette
Sea salt/pepper
½ cup chopped tomato
½ cup chopped cucumber
2 tsp olive oil
Basil

Puree watermelon-will blend quickly
In a bowl with watermelon add vinegarette s n p
Cover and chill for an hour-up to 5

Toss veggies with a bit of vinegarette with ½ cup of cubed melon

Ladle puree in bowl -garnish with veggies mixture
Serve with foccaccia

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Another Bountiful Garden Salad

Cucumber-cubed
Tomatoes, cherries in ½ or large cubed
Basil-rough chop
Fresh Mozzarella
Unseasoned bread cubes

Place veggies & bread in a bowl-preferable glass---great color
Toss with dressing

Dressing:
½ cup EVOO
2 Tb balsamic vinegar
Lemon & zest
¼ cup Parsley chopped
Sea Salt & pepper
Parmesan cheese

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Sugar cookies
Ingredients
· 2 1/4 cups all-purpose flour
· 1/4 teaspoon salt
· 12 tablespoons butter, softened
· 1 cup granulated sugar
· 1 1/2 teaspoons vanilla extract
· 1 teaspoon lemon zest
· 1 egg
In a mixing bowl, cream butter and sugar---add the vanilla extract, lemon zest and egg. Beat until blended. On low speed, gradually add the sifted flour and salt, mixing until just blended.
Remove the dough from the bowl and divide into 2 balls---refrigerate until firm, at least 2 hours or as long as 24 hours.
When you are ready to roll and bake the cookies, preheat the oven to 350 degrees. Lightly dust the surface of the dough with flour. Roll the dough out starting from the center to an even thickness of 1/8-inch. Using decorative cookie cutters cut the dough directly on the parchment paper. Use a spatula to transfer the dough to the lined baking sheet. Place the cookies at least 1/2-inch apart. Bake the cookies 1 sheet at a time for 10 to 12 minutes or until cookies are golden around the edges and firm to the touch. Transfer cookies to a wire rack to cool.
To frost the cookies prepare a recipe for icing as follows and decorate as desired.
· 2 egg whites
· 1/2 teaspoon cream of tartar
· 1 tablespoon milk
· 1 pound confectioners' sugar
Place all of the ingredients in the bowl of an electric mixer and beat slowly until well blended. Then beat at medium-high speed until the icing forms stiff peaks. If icing is not stiff enough add more sugar if it is too stiff add more milk. Use immediately or place in a plastic container with a lid until ready to use.
For thumb prints
Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.

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