July 29, 2012

Cool Off With Watermelon Gazpacho — YES, Please!

Recipe courtesy of Cooking Light

  • On hot summer days, I love to eat light. A few months ago, at a library charity event, I had the most amazing cup of Watermelon Gazpacho catered by the Rolling Pin cafe. I knew this would become my top favorite chilled soups to serve during heat waves. I love to pair this with a strawberry pecan salad topped with raspberry vinaigrette. YUM!  Go ahead and try it out:
  • Watermelon Gazpacho
    Yield: 8 cups
    • 6 cups cubed seeded watermelon
    • 1 cup coarsely chopped peeled English cucumber
    • ½ cup coarsely chopped yellow bell pepper
    • ⅓ cup chopped green onions
    • 3 tablespoons chopped fresh mint
    • 3 tablespoons fresh lime juice
    • 1 tablespoon extra virgin olive oil
    • ¾ teaspoon salt
    • ½ teaspoon hot sauce
    • 1 garlic clove, minced
    • 1 cup cranberry-raspberry juice
    Combine first the 10 ingredients, all but the cranberry-raspberry juice. Place half of this watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in the cranberry-raspberry juice. Chill thoroughly.

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