Watermelon Gazpacho: soup for summerPosted by June 20, 2017
I am writing this blog on a 118 degree day in the Southwest, so I thought I would extol the virtues of a super summer fruit: Watermelon. The heat brought on divine inspiration to write this gazpacho recipe which is below but first a few facts:
So watermelon may have a bad rap for it’s high Glycemic Index of 72 but it should be included as a healthy part of the carbohydrate fruit exchange for diabetics at 3/4 cup. Let’s consider that watermelon has 92 % water and only 17 grams of carbohydrate per serving. The fruit/vegetable.. yes it is both, has approximately 40 kcals ( calories) per cup. Watermelon at only 1/2 cup offers 569 milligrams of Vitamin A, 4,532 micrograms of Lycopene, also Beta -Carotene and Zeazanthin. Whew!…Watermelon will satisfy that sweet tooth but without refined sugar products. Also all those nutrients are a tonic for your skin from the inside out!
So on that next hot day when you want a dessert, skip cake and all it’s refined sugar and white flour (not that I discourage them.. all in moderation of course) and try watermelon instead.
The next recipe is a soup.. or a drink! yes a cold soup laced with some pineapple and cucumber juice, with a chopped cucumber and watermelon as garnish. I add some sea salt, ground black pepper , a pinch of cayenne pepper and chopped cilantro. Tastes like a bloody Mary without the alcohol or tomato!
3 cups of coarsely chopped watermelon
1 cucumber, peeled
1/2 cup pineapple juice
a tablespoon of chopped cilantro
a generous pinch of cayenne pepper, black pepper
sea salt to taste
Reserve a slice of chopped watermelon for garnish. Cut a peeled cucumber in half lengthwise and remove the seeds. One half of the cucumber can be chopped or diced and put aside. The other half cucumber can be placed in a blender with the rest of the watermelon, spices, salt and pineapple juice. Blend for 1 minute. Pour into a container and chill for 2-3 hours. Serves 2-3 in bowls or glasses with cucumber and watermelon garnish.