I am proud to use Olinda Olives and Olive Oil as a private chef in Charleston, SC! I am drawn to the exceptional quality and craftsmanship that Jeanne and JB pour into every bottle. It has been a special ingredient at each one of my 600+ dinner parties and on my SCETV cooking show, "Now We're Cookin'". Here is a picture of Jeanne DeCamilla of Olinda and I!

This exclusive collection of monthly recipes is my way of saying thank you to the Olinda community and to my clients.

I hope these recipes inspire you to cook often, cook seasonally, and cook with love. Food is one thing that can bring everyone together. I am sharing one recipe at a time, rather than simply an archive of all my recipes.

Olinda represents much more than delicious olive oil. Olinda olive oil elevates every dish, sweet or savory, and provides a specific flavor that is unique to Olinda. Olinda olive oil is made with care and intention. It is the best of the best. Olinda is comparable to the best friend that you can always count on. As long as you have Olinda on hand, you have everything that you need! Whether using Olinda to dress up fresh tomatoes, serve with fresh focaccia, mix into homemade vinaigrettes, or drizzle on top of sweet gelato, the possibilities are endless."

Love,

Lauren

July: summertime gazpacho with yellow watermelon

Gazpacho is an incredibly refreshing cold soup. The sweetness comes from yellow watermelon (or red watermelon) and mangoes, while the saffron-jalapeno broth contributes a rich flavor and vibrant color. You may top the soup with pickled shrimp, crumbled chorizo, crispy prosciutto, or vegetables! I was inspired by Nathalie Dupree's recipe for "Golden Gazpacho with Chilis and Shrimp". Check out my recipe for summertime gazpacho with yellow watermelon.

1 jalapeno, minced

1 cup chicken stock or broth, divided

1/2 teaspoon saffron threads

2 tablespoons lime juice

2 pounds yellow tomatoes (or other tomatoes)

1/3 cup chopped yellow or orange bell peppers

1/4 cup chopped yellow watermelon

1/2 cup chopped mango

2 tablespoons finely chopped green onion, whites only Salt

Freshly cracked black pepper

Puree the jalapeno, chicken stock, saffron and lime juice in a food processor or blender. You can also use an immersion blender. Puree until smooth.

Peel, seed and dice the tomatoes to yield 2 cups. Puree the tomatoes, bell peppers, watermelon, mango and green onion, adding enough of the saffron-jalapeno broth as you would like. Season with salt and pepper to taste. Chill at least one hour.

July: summertime gazpacho with yellow watermelon

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