With temperatures soaring across the nation, there’s nothing better to keep you cool – and satisfied -- than a bowl of gazpacho. Originating in Spain, this cold summer soup keeps the house fresh – no need to turn on the oven or even stove! – and you refreshed. Cat Cora’s version of gazpacho uses watermelon rather than tomatoes – giving it a sweeter spin than the traditional version. It’s also incredibly light, there’s no oil in it at all – and a fun appetizer for a summer barbeque or a nice, light lunch or dinner when served with bread.
Watermelon and Cucumber Gazpacho
4 cups of watermelon, peeled, seeded and chopped
1 cup of cucumber, peeled, seeded and small diced
1 red bell pepper, small diced
1 yellow bell pepper, small diced
1 jalapeno, small diced
3 hearts of celery, small diced
½ small red onion, small diced
¼ cup of fresh mint, finely chopped
¼ cup parsley, finely chopped
1 lime, halved and juiced
2 tablespoons red wine vinegar
¼ teaspoon salt
Put the watermelon in a blender and puree until smooth. Add cucumber, bell peppers, jalapeno, celery, onions, lime juice, vinegar and herbs. Add melon liquid. Stir to combine, Cover with plastic wrap, and refrigerate until well chilled, at least 1 hour. Adjust seasoning. Serve cold with a dollop of crème fraiche.
This recipe is from Cat Cora's second cookbook, Cooking From the Hip
In 2005, Cat made TV history on Food Network's Iron Chef America as the first & only female Iron Chef, & in November 2006 Bon Appetit magazine bestowed her with their Teacher of the Year Award. She is the author of three cookbooks, Cat Cora’s Kitchen, Cooking from the Hip, & Cat Cora’s Classics with a Twist. A busy mom of 4 young boys, Cat recently opened her first sit-down restaurant Kouzzina (Greek for “kitchen”) by Cat Cora at Walt Disney World’s Boardwalk Resort in Orlando, FL. Learn more at www.catcoracooks.com
Cat Cora will be speaking at The Women's Conference 2010.