How Refreshing Is This?

If you’re like me, you might be done with summer menus — enough with the burgers, hot dogs and tuna steaks…I can’t even think about how many more ways to make potato salad.

But there is one summer star that needs special mention. Watermelon…there simply can not be anything more refreshing or lusty than a big ripe watermelon. (We’ve already covered the sublime Jersey tomato.)

I think if chefs would have an easer time pitching cold fruit soups, if they would just get over the posturing and called them what they are: slushies.

Here’s a recipe, however, from chef Johan Svensson, published in this week’s New York Magazine that is simple to prepare; and the suggestion of the shrimp seviche, as an accompaniment sounds delicious:

On the other hand, a watermelon cooler sounds fab too. Enjoy!