|
|
|
|
Eat Well
August 3 was Watermelon day so I celebrated it by researching all there is to know about watermelons and their health benefits, how to pick a good watermelon, and best of all how to make a good watermelon gazpacho soup. I am looking forward to making it for my family when we are at the beach.
It turns out that if you eat watermelon before exercising, it can reduce muscle pain and cramping. Watermelon is full of healthy, cancer fighting lycopene and may help reduce blood pressure.
When choosing watermelon, the more ripe the better, so choose the reddest watermelon (if it is pre-sliced). If it is whole, you want the top to be a little dull (not shiny) and the bottom to be yellowish rather than white. It should feel heavy for its size. By the way, seedless watermelons are a hybrid, they are not genetically engineered.
When storing whole watermelon, a basement or cool place is best, the refrigerator is too cold and the countertop is likely too warm. Once it is cut, store the watermelon in the refrigerator. Before you cut it, be sure to wash off the outside so there is no contamination of the flesh from the knife..
Don't be afraid to eat all the way up to the rind, it's all good for you. In fact, in some cultures, they pickle and eat watermelon rinds. Whenever possible, buy organic watermelons, especially if you are going to eat the rind (or grow your own, organically!).
Watermelons are great at bringing out the kid in all of us -- eat a slice outside and have a seed spitting contest, or, swallow the seeds, they are good for you too.
Or, if you want to be more adventurous, try some watermelon gazpacho.
Ingredients:
- 8 cups finely diced seedless watermelon, (about 6 pounds with the rind)
- 1 medium cucumber, peeled, seeded and finely diced
- 1/2 red bell pepper, finely diced
- 1 jalapeno pepper (seeded and diced - leave in the seeds for extra spice or exclude it if you don't like spicy)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons red-wine vinegar
- 2 tablespoons minced shallot
- 1 tablespoon extra-virgin olive oil
- Juice of one lime
- Crumbled feta cheese
Directions:
Mix everything but the feta in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness. Stir in the remaining diced mixture. If you want a smoother soup, blend more. Add a sprinkling of feta cheese to each bowl before serving. Serve at room temperature or chilled.
|
|
|
|
|
|
|
|
|
