Gazpacho has graced many a summer luncheon table, but here's a refreshingly different twist. In this recipe, which I developed for the Produce for Better Health Foundation under Liz Marr & Associates, LLC, my food and nutrition communications business, the traditional tomato base is replaced with watermelon. For the past few years I have been developing recipes and meals that embody the "Make half your plate fruits and vegetables" message as a project that is part of Fruits and Veggies—More Matters, the nation’s largest public-private fruit and vegetable nutrition education initiative. So far, nearly 60 meals complete with recipes have been developed with more in the works.
Preparation Time: 30 minutes
Serves: 4
4 cups cubed, seeded watermelon, divided
1 cucumber, peeled, coarsely chopped, divided
1 garlic clove, minced
2 Tbsp chopped onion
2 tsp lime juice
1 tsp olive oil
1 Tbsp chopped fresh basil
1/8 tsp ground black pepper
½ jalapeno pepper, seeded and chopped (optional)
In a small bowl, mix 1 cup of cubed watermelon and ½ of chopped cucumber; set aside. Process remaining ingredients in a food processor or blender until pureed. Transfer all ingredients to a large bowl and stir. Refrigerate until ready to serve.
To complete the meal: Serve with 8 fluid-oz non-fat milk and whole grain pita bread/chips with 2 Tbsp hummus.
Recipe Analysis
Fruit per Serving: 1 cup
Veggies per Serving: ½ cup
Nutrition Information per Serving:
Calories: 70
Total Fat: 1.5g
Saturated Fat: 0g
% of Calories from Fat: 19%
% Calories from Sat Fat: 0%
Protein: 1g
Carbohydrates: 13g
Cholesterol: 0mg
Dietary Fiber: 1g
Sodium: 0mg
You can find additional information such as cost per serving and a shopping list online or as a downloadable pdf from the Produce for Better Health Foundation.
Visit Fruits and Veggies –- More Matters, to check out the numerous other recipes and "fill half your plate with fruits and veggies."
Thanks to my colleagues at Souders Studios, Golden, Colorado, for creating gorgeous project photography.
