Sunita Vira, certified Gourmet Raw Food Chef and owner of The Raw Food Centre in Singapore contributed this delicious recipe to The Flavor of Health. A colorful feast for your eyes, it adds a clever twist to the traditional gazpacho with the addition of sweet, thirst-quenching watermelon and a hint of Indian spices.
(serves 4)
Ingredients:
- 3 cups watermelon, deseeded and pureed in a blender *
- 1 cup deseeded watermelon, diced small *
- 1 cup deseeded tomato, diced small
- 1 cup peeled, deseeded cucumber, diced small
- ½ cup yellow bell peppers, diced small
- 2 green onions, minced
- 1 tsp grated ginger
- 1 small jalapeno or green chilli seeded and minced
- ½ cup mint minced
- 1 small handful cilantro (corriander) leaves minced
- 2 tbsp lime juice
- 1 tsp Himalayan pink (salt to taste)
- 1 tsp roasted cumin powder
- 1/2 tsp chat masala (an Indian spice mix often used to season salads, fruits, drinks and other dishes. You can find it at your local Indian grocer)
- Sprinkle of freshly ground black pepper
Preparation:
- In a large bowl combine, the watermelon puree with the diced vegetables, season, taste. Chill in fridge for at least half an hour.
- Pour into soup bowls or decorative glass bowls if entertaining, sprinkle with fresh black pepper. Garnish with a sprig of Cilantro. Enjoy!
* Note: Red Seeded watermelons work best for this recipe.
Nutritional Note: Watermelon is very cleansing, alkalizing, diuretic and mineralizing. It is cooling in our tropical weather and is excellent for flushing out the kidney and gall bladder. Replace traditional iodized table salt with pure Himalayan pink salt for added health benefits.
Learn more about Sunita, her cooking classes and products on http://www.rawfoodcentre.com/
