By Mindy Kobrin, MealsOnHeelsByMindy.com
Watermelon works miracles on the hottest of summer days. Hydrating, cool and refreshingly sweet, this low-calorie fruit is high in vitamin C, vitamin A, and therefore, rich in beta carotene and lycopene. Cucumbers and their juice are not only tasty, but also serve as a hydrating form of vitamin C and contain anti-inflammatory properties.
Almonds, which are freshest in midsummer, are rich in vitamin E, a good source of protein, minerals and health-promoting fats. It’s a great thickener to this cool soup in place of bread.
Jalapeños and hot chilies, in addition to their hot flavor-boosting properties, are revered for a multitude of health benefits from boosting metabolism to curing stomach ailments.
Together, these ingredients make for a spicy watermelon gazpacho that will make your mouth water. For more recipes, visit Mindy's most recent post on her Meals on Heels Blog.
Ingredients
- 4 cups (approx. 1.5 lbs) cubed seedless watermelon, diced
- 3 large tomatoes, diced
- 1/2 jalapeno, habanero, or serrano chili, seeded and diced
- 1/2 cup blanched almonds
- 1 lime zested and juiced
- 1/4 cup olive oil
- 2 tablespoons minced red onion
- 1 cucumber, peeled, seeded and finely chopped
- Salt and fresh ground pepper
- Shot glasses
Entertaining Option: Skewers of grape tomatoes and cucumber slices inside each glass topped with basil and feta crumbles.
Preparation
- Puree in a blender or food processor the watermelon, tomatoes and chili.
- Add lime zest, juice and olive oil to mixture. Pulse until well combined.
- Gently fold in the minced red onion and chopped cucumber. Season with salt and fresh ground pepper to taste.
- Chill for an hour before serving. Pour watermelon gazpacho into shot glasses and garnish with skewers and crumbled feta.
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