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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.


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