So I am one of those people who likes cold food. Cold pizza, cold pasta, cold sandwiches. I've even been known to order iced coffee in the winter. I know, I'm crazy.
One of my favorite summer foods that gets me jazzed is cold soup. I always forget about the existence of gazpacho (mainly since we spend half of our year in the midwest in denial that we live in a tundra) and I get so excited when I remember that it is a thing.
This is my first time actually making it myself, and it was SUPER easy. Everything goes right into the blender. I also let it chill in the fridge for a few hours before we had it for dinner.
For those who follow my Instagram feed and warned me that my mint would take over - well played. It has gone WILD.
Be prepared for several mint-based posts in the coming weeks while I try to use some of this up. I also wanted to put cucumber in this recipe but didn't have one on hand (the onslaught of zucchini in my fridge fooled me) and I am definitely going to incorporate that next time. Enjoy!
12 mint leaves, chopped
Juice of 1 lemon
1 red pepper, chopped
1/2 sweet onion, chopped
1 tablespoon olive oil
1 tablespoon minced ginger
3 tablespoons honey
1 tsp garlic salt
1 tsp crushed red pepper
1 tsp worcester sauce
Salt & Pepper to taste
So you may be asking, why am I chopping all of this stuff if its just going in a blender? I like my soups a little chunkier, so I didn't want my blender to have to work too hard. Plus, the blender isn't that large so the stuff needs to fit in nicely.
Start with blending the watermelon first. I reserved about a cup or so to put in at the very end to make it chunky again. The watermelon juice will also help pull the harder vegetables into the blades. (I have blending techniques DOWN. See here).
After the watermelon is blended, add the mint. (I used the lower settings on my blender/food processor for all - puree to start, then slowly worked my way down to mix, only for about 15 seconds at a time.)
Chop the mint to start to release the herb flavor BEFORE it goes in.
Add the rest of the ingredients, working in batches. I added mine in the order shown, raw vegetables separately. (Red pepper, onion, olive oil, ginger, honey, garlic salt, red pepper, worcester sauce)
Once all is blended, add the remaining watermelon and mix on low to give the soup some texture.
Stick er in the fridge to chill for an hour or so, then garnish with fresh mint and serve.
So yum.
Make sure to follow my Facebook and Instagram accounts for daily inspiration, recipe ideas, and yogi pics! As I have left my former life behind a desk, social media is easier for me to update while I'm running between studios ;)
My weekly yoga teaching schedule is updated each week on the FGK Facebook page, and will be available soon on my FitGirl Wellness site!
Follow me on Bloglovin!
One of my favorite summer foods that gets me jazzed is cold soup. I always forget about the existence of gazpacho (mainly since we spend half of our year in the midwest in denial that we live in a tundra) and I get so excited when I remember that it is a thing.
This is my first time actually making it myself, and it was SUPER easy. Everything goes right into the blender. I also let it chill in the fridge for a few hours before we had it for dinner.
For those who follow my Instagram feed and warned me that my mint would take over - well played. It has gone WILD.
Be prepared for several mint-based posts in the coming weeks while I try to use some of this up. I also wanted to put cucumber in this recipe but didn't have one on hand (the onslaught of zucchini in my fridge fooled me) and I am definitely going to incorporate that next time. Enjoy!
Watermelon and Mint Gazpacho Soup
4 cups cubed watermelon12 mint leaves, chopped
Juice of 1 lemon
1 red pepper, chopped
1/2 sweet onion, chopped
1 tablespoon olive oil
1 tablespoon minced ginger
3 tablespoons honey
1 tsp garlic salt
1 tsp crushed red pepper
1 tsp worcester sauce
Salt & Pepper to taste
So you may be asking, why am I chopping all of this stuff if its just going in a blender? I like my soups a little chunkier, so I didn't want my blender to have to work too hard. Plus, the blender isn't that large so the stuff needs to fit in nicely.
Start with blending the watermelon first. I reserved about a cup or so to put in at the very end to make it chunky again. The watermelon juice will also help pull the harder vegetables into the blades. (I have blending techniques DOWN. See here).
After the watermelon is blended, add the mint. (I used the lower settings on my blender/food processor for all - puree to start, then slowly worked my way down to mix, only for about 15 seconds at a time.)
Chop the mint to start to release the herb flavor BEFORE it goes in.
Add the rest of the ingredients, working in batches. I added mine in the order shown, raw vegetables separately. (Red pepper, onion, olive oil, ginger, honey, garlic salt, red pepper, worcester sauce)
Once all is blended, add the remaining watermelon and mix on low to give the soup some texture.
So yum.
Make sure to follow my Facebook and Instagram accounts for daily inspiration, recipe ideas, and yogi pics! As I have left my former life behind a desk, social media is easier for me to update while I'm running between studios ;)
My weekly yoga teaching schedule is updated each week on the FGK Facebook page, and will be available soon on my FitGirl Wellness site!
Follow me on Bloglovin!
