I can hardly believe that tomorrow is the beginning of August. Where has the summer gone? Normally, I would be pretty bummed that my summer was almost over, but I am, in fact, super excited for all the upcoming changes in my work life. In just a few, short weeks, I am starting at a new charter school, teaching a new grade, and am currently a part of 3 book studies to better my career as an educator. Whoa! Now that is some serious change!
So to celebrate the near end of summer, I have found a watermelon gazpacho recipe from Food Buzz that I would love to share with you! What fruit could be more fitting for summer than watermelon! And I just love the spiciness of the jalapeno and the bite of rice vinegar in this cold, but refreshing soup! This recipe is fairly simple and quick, so whip up a batch and impress your husbands ladies!! This is one recipe I plan to make, freeze, and pull out this winter to remind me of these hot, dog days of summer!!
Ingredients:
1 small seedless watermelon, cut up into chunks
1 jalapeno pepper
3 stalks of green onion, sliced thinly
3 stalks of green onion, sliced thinly
1 lime
¼ cup of mint leaves
1 tablespoon of rice vinegar
sea salt and pepper, to taste
Directions:
Put the watermelon chunks into a large bowl (you should use approximately 3 cups worth). Reserve a few chunks for garnish.
Zest the lime over the watermelon and squeeze the lime juice into the bowl.
Cut a few thin slices of the jalapeno pepper and set aside for garnish. Finely dice the rest of the jalapeno (make sure to remove the seeds) and add to the bowl.
Add in the green onions (reserve some for garnish), rice vinegar and mint leaves, stirring to combine.
Transfer the mixture into a blender, whipping until creamy and smooth.