Summer Garden Gazpacho

This is what I concocted for dinner tonight and we loved it so much that I made a second batch as soon as we finished off the first!  I was hoping to have some left over for lunch tomorrow, but it doesn’t look like that will happen.

Summer Garden Gazpacho

Summer Garden Gazpacho

Ingredients:

4 cups of diced watermelon, seeds removed
3 medium tomatoes, diced, seeds removed
1 or 2 small chili peppers (jalapeno, serrano, or your favorite)
1 large cucumber, diced, seeds removed
1/4 of a small red onion, diced
3 Tbsp extra virgin olive oil
2 tsp red wine vinegar
1/2 tsp sea salt
fresh dill, chopped
freshly ground black pepper

Directions:
Place 2 cups of the watermelon and all other ingredients except the dill and ground pepper into blender and blend until smooth.  Pour into bowls and top with the remaining diced watermelon, fresh dill, and ground pepper.  ENJOY!!!

Heat Note:  If you like your food mild, omit the peppers or use one jalapeno without seeds.  If you like medium heat, add two chili peppers without the seeds.  If you like it hot, leave in the seeds or use a pepper with even more heat.  We used two red chilies from our garden, without seeds, and it was a “pleasant medium”.  When my kids make this for themselves in the future, they will surely add more heat.

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Rose enjoying MORE of the gazpacho at 10 p.m.!  I think it's past your bedtime, sweetie!

Rose enjoying MORE of the gazpacho at 10 p.m.! I think it’s past your bedtime, sweetie!

South of the Border Gazpacho with Kickin’ Lime Cream

This is a favorite in the Schuchmann household!  Even my grown son Eric who is not into healthy food loves it!

Kickin’ Lime CreamSouth of the Border Gazpacho

Ingredients:
1 C raw cashews
2 jalapenos, seeded and diced
juice of 4-5 large limes
1 T extra virgin olive oil
1 T raw honey
1 t sea salt
zest of one lime
1/4 C water (more or less to acquire desired consistency)

Place all ingredients except water into blender and blend until smooth and creamy, adding water as needed.  Vita Mix and other high power blenders will require less water than standard blenders.  Place in serving bowl.

South of the Border Gazpacho

Ingredients:
8 large tomatoes, seeded and diced
1 large cucumber, seeded and diced
1 large red bell pepper, seeded and diced
1 large green bell pepper, seeded and diced
1 jalapeno
1/2 medium sweet onion, diced
2 cloves of garlic
juice of 1 lime
2 T extra virgin olive oil
2 T raw honey
2 T chili powder
2 t sea salt
1 t cumin
1 t ground coriander
1/8 t chipotle powder

(optional garnish: fresh cilantro leaves)

After putting lime cream in bowl, without cleaning out blender, layer half of each gazpacho ingredient into blender and blend until smooth and creamy.  If your blender is small, you will want to put about a third of the ingredients in each batch.  Pour into large bowl for serving.

Fill each soup bowl with gazpacho with a dollop of lime cream and cilantro leaves for garnish.

If you do not like spicy food, eliminate the chipotle.  If you like your food hot and spicy, use serrano peppers instead of jalapenos and add extra chipotle.

Since you are using fresh vegetables, your gazpacho will taste slightly different each time you make it.  Choose vine ripened tomatoes and high quality veggies for the best flavor.  Roma tomatoes are especially delicious in this recipe, but you will need about 12-15 medium romas for this recipe.  Do not leave out the cucumber!  It makes a huge difference in the flavor.  Feel free to substitute other kinds of tomatoes, peppers, and onions for variation.

If you like corn chips, you can either find a recipe for raw corn chips made in the dehydrator or buy some organic, non-GMO corn chips to complete this meal.

Enjoy!

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Blood-Building Gazpacho

Blood-Building Gazpacho

I am always looking for healthy recipes that taste really good.  This one was inspired by the raw borscht recipe in the book “Eating Without Heating” by Sergei and Valya Boutenko.  It looks beautiful in the bowl and tastes great!

Directions:
Place the following in the blender, blend thoroughly, and set aside in a large serving bowl.  (If you have a small blender, you may need to divide it into 2  batches.)

1 C water
2 medium beets
1 1/2 -inch piece of fresh ginger root, peeled and sliced
2 large cloves of garlic
2 fresh bay leaves

Place the following in the blender, blend briefly (30 sec.), and pour into the same large bowl.  (If you have a small blender, you may need to divide it into 2 batches.)

1 C water
1 medium carrot
1 stalk of celery
1/3 C raw walnuts
1 T apple cider vinegar
2 oranges (remove peel and seeds)
1/2 T raw honey
1/4 C extra virgin olive oil
sea salt to taste

In a food processor, chop the following into confetti-sized pieces and add to the blended mixture and stir.

1 medium carrot
1/4 of a small head of red cabbage
1 small handful of fresh parsley

Serve this delicious gazpacho chilled or at room temperature.  Do not heat.

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