Watermelon Gazpacho

watermelon gazpachoMore kudos to Sarma and Matthew for an outstanding flavor-packed recipe.  This one didn’t require any changes (though you could add a little Fiesta Mole Powder if you want to “soup” it up with extra superfoods). What a pun!

I usually only like my watermelon straight up, but this is one watermelon recipe that’s worth making, eating, and repeating.  The blend of flavors does a beautiful dance on my tongue, starting with the sweetness of the watermelon and ending with the gentle heat of the ginger and jalapeno.  The more you dice the ingredients to the same size pieces, the better this will taste as you get the full flavor sensation in every bite.

Here’s the easy though chopping intensive recipe:

3 Cups Watermelon (seeded and pureed in blender)

1 Cup Watermelon diced

1 Cup Tomato diced (it’s OK if the seeds don’t make it in)

1 Cup Cucumber diced (seed the cuke before dicing, peel it if you prefer)

1/2 Cup Red Bell Pepper diced

2 Tbsp Lime Juice

1/4 – 1/2 Cup Cilantro leaves

1 tsp Ginger minced

1/2 Jalapeno minced (and seeded!)

1 green onion minced (both white and green parts)

1 tsp Sun Fire Salt

Fresh Black Pepper to Taste

Optional Superfood Addition: 1-4 Tbsp Fiesta Mole for increased protein, minerals, omega-3 EFA’s and tomato-spiciness

Combine all ingredients in a large bowl and stir well.  Tastes best chilled.  Makes about 6 cups serving about 4 people (depending on how much you lick it up of course).

This is another great recipe from my current favorite raw food book, Raw Food/Real World by Sarma Melngailis and Matthew Kenney.  Their unique combination of flavors have been worth trying every time!



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