SU Voice Alumni Blog

Redhawk Recipes

Posted by Seattle University Alumni Association on Thursday, June 24, 2021 at 3:35 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



















Ingredients:
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 

Directions

  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

 

 

 

 

 

 

 

 

 

 

 

 

 




Ingredients:
 
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 
  
Directions

  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.