LULU'S WATERMELON GAZPACHO

• 2 cups chopped watermelon
• 2 cups chopped peeled cucumber
• 1 cup mint leaves
• 1 cup chopped tomatoes
• 1 cup green grapes
• 1 cup lime juice
• 1 cup chicken broth
• 1 tablespoon rice wine vinegar
• 3 garlic cloves
• 1 splash tabasco
• salt & pepper to taste

Put all ingredients in a blender or food processor and blend to desired consistency.

Garnish with chopped ,watermelon.grapes and mint

Lulu's tips:

• For  an appetizers put in shot glasses
• For a sneeky pour over ice and add 1 oz. Vodka

Optional: use whatever you have extra of of the ingredients  in the gazpacho to make a nice garnish.  Even a little chopped onions,chives or scallions

Lulu's Gazpacho

Lulu's Gazpacho

• 1/2 cup almonds
• 4 garlic cloves
• 1/2 cup fresh lemon juice
• 10 Italian plum tomatoes
• 1 small red onion
• 3 cucumbers, largely diced
• 2 red peppers, largely diced
• 2 yellow peppers, largely diced
• 1/4 cup balsamic vinegar
• 1/4 cu extra virgin olive oil
• 1/2 cup cilantro
• 1 tsp. Lawry's salt
• Pepper to taste

Grind the almonds and garlic in a food processor. Slowly add all the other ingredients. Garnish with cilantro, basil or scallions. If you like avocadoes, chunk and place them on top.

Lulu's Winter Wonderland. Happy Holidays!

Lulu's Cauliflower Soup Cauliflower Soup

1 head cauliflower 2 tablespoons extra virgin olive oil 1 small onion, chopped 1 tablespoon honey 1/4 tsp allspice 1/2 tsp Tabasco 1/2 cup heavy cream (optional) 1 tablespoon truffle oil 2 cloves garlic minced 1 quart low-sodium chicken stock 1/2 cup finely grated Parmesan Salt and freshly ground white pepper to taste

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflowers and chicken stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart. About 15 to 18 minutes. Remove from heat, puree using a hand held immersion blender or puree the soup in small batches in a blender and return it to the pot. Stir in the cream, Parmesan, truffle oil, honey, allspice and Tabasco. Season to taste with salt and white pepper. Garnish with pomegranate seeds, Brussels sprout leaves brushed with olive oil and Stackhouse Bros. Cajun Spice Almonds (available at Santa Monica’s Farmers market)

Vanilla Bean Panna Cotta

1 cup whole milk 1 tablespoon unflavored powdered gelatin 3 cups heavy or whipping cream 1/2 cup honey 1 vanilla bean split length wise Pinch salt sliced strawberries julienned basil edible gold flakes (optional)

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 10 minutes to soften the gelatin. Pour milk mixture into a sauce pan and stir over medium heat just until the gelatin dissolves. Scrape out the vanilla bean with a knife into the milk mixture. Also add the vanilla pod About 5 to 7 minutes. Do not let it boil. Add the cream, honey and salt. Stir 5 minutes. Remove from the heat and discard pod. Cool slightly and divide among 8 glasses, ramekins or shot glasses. Refrigerate until set, at least 6 hours When serving garnish with the basil, strawberries and edible gold (optional)