MORRISTOWN, NJ – South Street Yoga & Nutrition has put together a simple summer recipe for Cucumber Watermelon Gazpacho.
“Delicious can be healthy and easy” said Debbie Weinstein MS, Board Certified Clinical Nutritonist and owner of South Street Yoga & Nutrition. “With summer produce at its peak now is a great time to up your fruits and veggies!”
If you’re looking for some help meeting your dietary goals feel free to reach out to Weinstein and her staff, she said.
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Cucumber Watermelon Gazpacho
1 bunch mint, chopped ( 1 1/2 cups)
4 English cucumbers, peeled & chopped
2 1/3 cups seeded and diced watermelon
1 cup plain Greek yogurt
1/2 small sweet onion, thinly sliced
3 tablespoons lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon cayenne pepper
1/3 cup crumbled feta
1/2 cup pepitas, toasted
Chili-infused oil, for a drizzle
Place the mint (less two tablespoons) cucumbers, watermelon, yogurt, onion, lemon juice, ginger, cayenne pepper and salt in a bowl and mix
In small batches, puree in a food processor or immersion blender until smooth. refrigerate for 2 hours
Upon serving top individual portions with feta, toasted pepitas, reserved mint and a drizzle of chili infused oil.