This Week's Featured Recipe:


Farmers Market Watermelon Gazpacho


4 cups of seedless watermelon
1 cucumber
3 medium tomatoes
1 small red bell pepper
½ cup green onions
1 garlic clove
Small handful of basil
3 tbsp. olive oil
1 tsp of lavender flower
Salt and black pepper to taste


Chop the watermelon and half of the cucumber, tomato, bell pepper and green onion. The remaining half will diced and reserved for garnishing. Place all chopped vegetables in the blender along with garlic, basil, olive oil, and lavender flower. Blend until the mixture reaches a nice consistency. Pour the gazpacho in a frozen soup bowl and set remaining vegetables in the middle of the soup for garnish.