Mindy Kobrin

Let the Summer food frenzy begin!  It’s an ideal season to shop at your local Farmers’ Market for delicious and nutrient-packed produce.  With all the juicy goodness at-hand, here’s a twist on a classic no-cook recipe great for entertaining with friends or hosting a fuss-free meal.

Replenishing, rehydrating and super tasty, our Spicy Watermelon Gazpacho wows crowds of all ages.  To boot, 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 through beta carotene and lycopene.  Cucumbers and their juice are not only tasty, they also serve as a hydrating form of Vitamin C and contain anti-inflammatory properties.  Almonds, freshest in mid-summer, 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.

Jalapenos and hot chiles, in addition to their hot flavor-boosting properties, are revered for a multitude of health benefits from boosting metabolism to curing stomach ailments.  Put ‘em all together and Eat the Rainbow.  Cheers!

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

Spicy Watermelon Gazpacho

Rating: 5

Prep Time: 10 minutes

Serving Size: 24 shot glasses.

Ingredients

• 4 cups (approx. 1½ lbs) cubed seedless watermelon, diced
• 3 large tomatoes, diced
• ½ jalapeno, habanero, or serrano chile, seeded and diced
• ½ cup blanched almonds
• 1 lime zested and juiced
• ¼ cup olive oil
• 2 Tbs minced red onion
• 1 cucumber, peeled, seeded and finely chopped
• Salt and fresh ground pepper
• 24 Shot glasses

Instructions

1. Puree in a blender or food processor the watermelon, tomatoes, chile and almonds.
2. Add lime zest, juice and olive oil to mixture. Pulse until well combined.
3. Gently fold in the minced red onion and chopped cucumber. Season with salt and fresh ground pepper to taste.
4. Chill for an hour before serving. Pour watermelon gazpacho into shot glasses and garnish with micro-greens. (Option: Add small skewers of watermelon, cucumber, grape tomatoes and cubed feta.)