Watermelon Gazpacho

Here is a wonderful way to enjoy the sweet, local watermelon at the markets now. Cut a a piece to save for slicing and use the rest in this delicious soup that will keep for several days in the refrigerator. A lovely change from sandwiches for lunch and packed with fresh vitamins and goodness.

Watermelon Gazpacho click here for pdf version

Nick brought this delicious summer soup to Sherborne Lake and it was an instant hit with our family. So refreshing on a hot summer day served as an appetizer as suggested in the LCBO Food and Drink magazine (summer 2013) where it originated or as the main dish at lunch.

8 cups seedless watermelon, cubed (about 5 lb)
1 Tbsp wine or sherry vinegar
2 Tbsp lime juice
1 Tbsp olive oil
1/2 tsp hot pepper sauce or 1 tsp Sriracha to taste
1/2 tsp salt or to taste
1 cup cucumber, peeled and diced
1 cup red onion, diced
1 cup sweet pepper, diced, any colour
Garnish (optional):
1/3 cup plain yogurt
1 Tbsp lime juice
1/4 tsp lime rind, finely grated
AND/OR fresh basil or mint or chives, chopped

• Reserve 2 cups of watermelon and dice into 1/2 inch pieces.
• Puree 6 cups of the watermelon in a food processor or blender
• Add vinegar, lime juice, olive oil, hot pepper sauce and salt and pulse several times to mix.
• Transfer to a bowl and stir in reserved watermelon, cucumber, onion and sweet pepper.
• Taste and adjust seasoning then chill.
• You may serve the soup just as it is or with some fresh chopped basil or mint and but it is especially good if you make the garnish and top it with a spoonful before serving.
• Prepare garnish by mixing yogurt, lime jiuce and rind and spoon on top as desired! Finish with a sprinkling of fresh mint, basil or chives or a combination of any.
• Makes 8 servings

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Wonder Food… Baked Sweet Potato!

It amazes me how many wonderful new flavours I continue to discover. At Matanza’s Inn Restaurant in Fort Myers Beach http://matanzas.com/restaurant/ we had a lovely seafood dinner overlooking the water. They served baked sweet potato* with the fish. It had the most intense flavour and was so sweet I asked if they had somehow already added brown sugar although it was still in the skin. They looked at me like I was nuts and assured me they had not. I thought it had to be a variety of sweet potato available only in the South.

When I got home I decided to try baking a sweet potato just to see how our regular grocery store variety would taste. I could not believe that the cooking method could make so much difference. How did I never hear about this before??? Why did I find this out just after publishing Anne’s Favourites? I am glad to have this blog to share this wonder food with you. Not often you find a food this delicious that is packed full of vitamins!

There is no recipe to give you, simply wrap in foil and bake for about an hour at 375º F depending on the size. If I am not using the oven for the rest of the meal I will often precook the potato in the microwave for 5 minutes to heat it up before wrapping it and baking so you do not waste so much energy. Of course you can just bake them in the microwave but they do not develop quite as much flavour. Use any seasoning sparingly because it adds unnecessary calories or sodium.

Also great on the BBQ!

* http://homecooking.about.com/cs/productreviews/p/sweetpotato_pro.htm