Gluten-free Monday: Watermelon Gazpacho

Looking for a new way to eat your summer fruits? I love watermelon, but admit that I get tired of eating slices and cubes. I’ve dressed the cubes with a crumbly cheese and mint leaves for variety. Then I saw a recipe for watermelon gazpacho! What a tasty-sounding treat! I decided it was time to put my much neglected blender to use.

First, I researched gazpacho a bit and discovered that most of it is tomato-based. I decided to try a tomato-based recipe. I found a Watermelon Gazpacho recipe I liked at Taste of Home, originally published in Simple & Delicious, July/August 2009.

Changes

I did make one adjustment—I replaced the cilantro with mint since I had mint in my little herb garden on my porch and I knew it went well with watermelon.

Also, concerned about potential health risks of raw food, I decided to divide the soup in half and try boiling half for five minutes, chilling, and then comparing it to the unboiled half. The result was that the boiled half tasted fine. I actually think the watermelon flavor was a bit stronger than the unboiled half.

Ingredients

4 cups cubed watermelon, seeded, divided

2 tablespoons lime juice

1 tablespoon grated lime peel

1 teaspoon minced fresh gingerroot

1 teaspoon salt

1 cup chopped tomato

1/2 cup chopped cucumber

1/2 cup chopped green pepper

1/4 cup minced fresh mint

2 tablespoons chopped green onion

1 tablespoon finely chopped seeded jalapeno pepper

Directions

Unboiled

  1. Puree 3 cups watermelon in a blender. Cut remaining watermelon into 1/2-inch pieces; set aside.
  2. In a large bowl, combine the watermelon puree, lime juice, lime peel, ginger and salt. Stir in the tomato, cucumber, green pepper, mint, onion, jalapeno and cubed watermelon. Chill until serving. Yield: 4 servings.

 

Boiled

  1. Puree 3 cups watermelon in a blender. Cut remaining watermelon into 1/2-inch pieces; set aside.
  2. In a large bowl, combine the watermelon puree, lime juice, lime peel, ginger and salt. Stir in the tomato, green pepper, onion, and jalapeno. Pour into a sauce pan. Bring to a light boil and boil for five minutes.
  3. Chill until serving.       Stir in cucumber, mint, and cubed watermelon. Yield: 4 servings.

Read more: http://www.tasteofhome.com/recipes/watermelon-gazpacho#ixzz3Ao0bIruc

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About missbodie

The Dragon Lady is a life long tea drinker. Her first coffee shops were Big Boy and the Oriental Diner in downtown Milwaukee. She lives in our Nation's Capital with three bicycles and an energetic tabby cat.
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