With all the juicy goodness at-hand, here’s a twist on a classic no-cook chilled soup great for entertaining with friends or hosting a fun fuss-free dinner.
Replenishing, rehydrating and really tasty, Spicy Watermelon Gazpacho recently wowed the crowd at a spectacular fitness event with Sati Life in New York City’s trendy Soho. Need a snack while lounging poolside? Try our Tease Me Tempt Me Roasted Chickpeas, a gluten-free winner, that’s protein-packed and bursts with flavor.
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.
SPICY WATERMELON GAZPACHO
Prepared in 10 minutes or less.
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
Entertaining Option: Skewers of grape tomatoes and cucumber slices inside each glass topped with basil and feta crumbles.
Puree in a blender or food processor the watermelon, tomatoes and chile. Add lime zest, juice and olive oil to mixture. Pulse until well combined.
Gently fold in the minced red onion and chopped cucumber. Season with salt and fresh ground pepper to taste.
Chill for an hour before serving. Pour watermelon gazpacho into shot glasses and garnish with skewers and crumbled feta.
TEASE ME TEMPT ME CHICKPEAS
Prepared in 35 minutes or less.
2 (14 oz) can of organic garbanzo beans, rinsed and drained
2 tsp Kosher salt
1 tsp fennel seeds
1 tsp ground cinnamon
1 tsp coriander
1 tsp garlic powder
1 tsp cumin
1 tsp Spanish smoked paprika
Pinch of ground cayenne pepper
2 Tbs olive oil
Preheat oven to 400°F.
Rinse the beans in a large colander, then pat dry with paper towels and allow to dry completely on counter top. Transfer to a medium mixing bowl. Sprinkle all ingredients over beans. Toss gently to completely coat the beans well. Once coated, spread beans out on a large, parchment-lined rimmed baking sheet.
Roast beans for 15 minutes, shake the pan, then continue to roast another 15-20 minutes. Beans should have a crispy texture. Remove from oven and sprinkle with fresh ground pepper and a touch of salt while still hot. Allow to cool completely before serving. Seal in an airtight container. A handful is a great post-workout snack or salad topper.
For lifestyle and entertaining expert Mindy Kobrin, cooking, wellness and celebrating are a family affair. Her lifestyle philosophy can be distilled to a single, luscious concept: Don’t Worry, Eat Happy. Fusing culinary expertise with international flair, Mindy aims to create nothing short of a movement: to arm children, moms and dads with the information and inspiration to shop for nutritious, seasonal foods and transform them into chic, memorable, family-friendly experiences – and have a great time doing it… together. Visit www.mealsonheelsbymindy.com. Facebook: www.facebook.com/dontworryeathappy. Twitter: www.twitter.com/meals_heels