Monday, June 23, 2014
It's the perfect time to try a recipe I spotted recently in the magazine Vegetarian Times from blogger and author Tess Masters of "The Blender Girl" (Ten Speed, 2014). I love tomato-based gazpacho and will certainly make that soon. But Masters' version uses a base of watermelon, for mix that ends up with a complex flavor, sweet, spicy and salty.
With the hot days coming up this week, I know what I'll be packing for lunch at my desk.
From "The Blender Girl" by Tess Masters.
4 cups roughly chopped seedless watermelon, plus 6 cups diced
2 cups seeded, diced tomatoes
1 cup peeled, seeded and diced cucumber (1 large or 2 smaller ones)
1/2 cup diced bell pepper
1 teaspoon grated lime zest
3 tablespoons lime juice (about 2 limes)
3 tablespoons chopped basil
3 tablespoons chopped mint
2 tablespoons diced red onion
2 teaspoons minced fresh ginger
1/2 teaspoon minced green chile, such as serrano
Salt and pepper to taste
PUREE 4 cups chopped watermelon in blender for 30 to 60 seconds, until liquified. Pour into a serving bowl or large resealable bowl. Stir in the 6 cups diced watermelon and all the remaining ingredients.
COVER and chill at least 3 hours but preferably 12 to 24 hours to allow flavors to develop. Adjusting seasonings before serving.
PER 1-CUP SERVING: 74 calories; 2g protein; 18g carbohydrate; less than 1 gram fat; 0mg cholesterol; 6mg sodium; 2g fiber; 14g sugars.
YIELD: 8 servings.
Posted by Kathleen Purvis at 10:05 AM