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.
Cucumber Watermelon Gazpacho
Ingredients
- 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
- Kosher salt
- 1/3 cup crumbled feta
- 1/2 cup pepitas, toasted
- Chili-infused oil, for a drizzle
Instructions
- 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.
For more information, visit www.southstreetyoga.com
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