Alumni Blog

Redhawk Recipes

Posted by Seattle University Alumni Association on June 24, 2021 at 3:06 PM PDT

Just in time for summer, we have two refreshing red Redhawk recipes. The Watermelon Mojito combines the sweetness of fresh watermelon, the zing from lime juice and kick of white ruma perfect cocktail to sip sitting pool side on hot summer afternoon or for an evening backyard party. Gazpacho is a classic cold, spicy Spanish soup, ideal for sweltering summer days—and a great way to use your home-grown tomatoes! 

Watermelon Mojitos
Watermelon mojito

4 fresh mint leaves
¾ ounce fresh lime juice
¾ ounce simple syrup
2 ounces light rum (optional)
3 ounces watermelon puree, strained*
Club soda, to taste
Mint sprigs and watermelon wedges for garnish
*For watermelon puree, cut the watermelon into 1 inch cubes and blend for 15 seconds 


  1. In the bottom of a Collins or other tall glass, use a muddler or the back of a wooden spoon to muddle mint leaves, lime juice and simple syrup. 
  2. Fill the glass two-thirds with ice. Add rum and watermelon puree. 
  3. Top with club soda to fill the glass; stir well. 
  4. Garnish with a sprig of mint or small wedge of watermelon, if desired. 

Gazpacho (Serves 4)
Gazpacho photo














1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped 
Tomato juice 
1 cup cucumber, peeled, seeded and chopped 
1/2 cup chopped red bell pepper 
1/2 cup chopped red onion 
1 small jalapeno, seeded and minced 
1 medium garlic clove, minced 
1/4 cup extra-virgin olive oil 
1 lime, juiced 
2 teaspoons balsamic vinegar 
2 teaspoons Worcestershire sauce 
1/2 teaspoon toasted, ground cumin 
1 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
2 tablespoons fresh basil leaves, chiffonade 

  1. Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. 
  2. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute.
  3. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. 
  4. Place the tomatoes and juice into a large mixing bowl.
  5. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine.
  6. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine.
  7. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

GOLD Council Adds 9 New Members

Posted by Seattle University Alumni Association on June 24, 2021 at 3:06 PM PDT

We are excited to introduce the nine new GOLD Council members who will start in the fall. They are bringing a lot of enthusiasm and new ideas. Get to know a little about them as you read their favorite Seattle U memories. 

Collage of new GOLD members

Nelson Taylor, ’17: Representing Seattle University all over the country as I played baseball with my best friends for the men's baseball program. 
Robin Lustig, ’18: One of my favorite SU memories is studying (procrastinating) with my friends and classmates at Cherry Street Coffee. 
Julia Grief, ’18: One of my favorite SU memories is celebrating Homecoming my senior year. It was such a festive time and it was a fun way to commemorate my last year at SU. 
Ty Bean, ’20: My favorite SU memory was going to Southpaw for Happy Hour before class with a bunch of my cohort mates. It was always a good time to catch up and have some pizza before class! 
Sophie Brooke, ’19: My favorite memories at Seattle U are the first times I played tourist with friends as a first-year - taking the ferry over to Bainbridge Island, visiting the Seattle Art Museum, finding the best Pho in Seattle (Pho Bac!), and my first late night dinner/dessert/breakfast at Lost Lake (classic Seattle U diner spot) where you can get pancakes, pie, and a burger in the same sitting at 11pm! 
Nikki Maryanski, ’19: My most fondest memories would probably be the baptism of my older daughter in St. Ignatius Chapel by Father Whitney, followed three years later by my wedding to my life partner and love of my life in the same chapel, and last but certainly not least my graduation in 2019. 
Jessie Dirks, ’19: One of my favorite memories from Seattle U is playing with the SU Drumline! We were a close-knit family with inside jokes and plenty of goofy antics. Drumline was where I could de-stress from classes and be myself. 
Genna Madic, ’16: My favorite SU memories revolve around my work in Leadership Development. The work ethic and camaraderie in that office was palpable. I loved working with Michelle Etchart, my grad assistants, and my peers to develop programming that impacted the whole community! 
Emily Thurston, ’14: Going on immersion trips through campus ministry to both Belize and Appalachia were my favorite experiences. I loved the opportunity to learn and travel with a reflective, committed group of people.