As the face behind Global Vertical Farms based in Glenmoore, Chester County, Janice Kelsey and her whole food nutrition approaches keep summer recipes easily in the future: think Zesty Watermelon Gazpacho.
“I prefer to use a smaller seedless watermelon,” Kelsey says about this recipe. “They’re easier to handle and a lot less waste.” And Wolff’s Apple House can help you with your watermelon supply if you don’t have some growing in your backyard, among other ingredients in this cool-to-the-palate-yet-spicy recipe.
Kelsey recommends making the recipe with fresh ingredients for best results, of course. And if you need to chill the gazpacho quickly, setting it inside of a large bowl filled with ice water is a great idea she offers.
“There’s no better way to strengthen your immune system and fight disease than to eat lots of fresh fruits and vegetables,” she points out. “Watermelon is an excellent source of vitamins A, B6, and C. Vitamin A is an antioxidant that helps to support healthy eyes. B6 supports brain function and converts protein to energy. Vitamin C as many know is an immunity booster that helps to prevent cell damage, improves wound healing, and promotes healthy teeth and gums.”
What Kelsey appreciates most about this recipe is that she can grow many of the ingredients for it herself in her Tower Garden on her porch.
Adding corn cut directly from the cob and possibly a few slices of avocado is another suggestion Kelsey has for pushing the flavor, texture and nutrition factors even further.
“When you have a hankering for soup, but it’s just too hot, a gazpacho is the way to go,” she adds. “This one has the added cooling flavors of lime and ginger. And when it’s hot out, we often don’t feel like eating much. Serve this with a whole wheat baguette and some olive oil and you have a light, healthy, satisfying summer meal.”
This sly spin on gazpacho yields about four servings.
“Think outside the box,” she notes enthusiastically. “Soups don’t have to be hot!”
Zesty Watermelon Gazpacho
- 4 cups watermelon (seedless or remove seeds)
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon lime zest (grated lime peel)
- 1 teaspoon minced fresh ginger-root
- 1 teaspoon salt
- 1 cup chopped tomato
- 1/2 cup chopped cucumber
- 1/2 cup chopped green pepper
- 1/4 cup minced fresh parsley or cilantro
- 2 tablespoons chopped green onion
- 1 tablespoon finely chopped seeded jalapeno pepper
- Sea salt and freshly ground pepper, to taste
- Purée 3 cups watermelon in a Vitamix or blender.
- Cut the leftover watermelon into 1/2-inch cubed slices and then set aside for later.
- In a large bowl, join together the watermelon purée, lime juice, lime peel, ginger and salt.
- Stir in the tomato, cucumber, green pepper, parsley or cilantro, onion, jalapeno and cubed watermelon.
- Chill the batch until serving.