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| Old Faithful Geyser, Yellowstone National Park |
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| Grand Teton National Park |
This summer has felt hotter than before. Perhaps it's that I'm now living in NYC and am experiencing the incredible heat and humidity the city seems to absorb. There is something that unites new yorkers in the dramatic weather changes- it is as if we are suffering together and it makes us stronger. Needless to say- many people escape the city as much as they can. But being a newcomer and working at odd times, I've stuck around.
I've had so many transitions in the past few months, that internally I've also felt like everything is boiling over and I needed to cool down. Transitions are really times that make you stop and analyze life. It seems so easy to coast along until things are brought to a head and we are forced to face the good and the bad of reality. Ultimately I think they bring us to better places, but while going through them it can be tough.
So when it was time to contribute to host my first shabbat dinner in the city I felt like I needed to find something cooling. Gazpacho has never been my thing, but I think because it felt like I was drinking tomato sauce- so I tried this watermelon version and everyone loved it! It is super easy to whip up and a sure win in the summertime. Enjoy!
Watermelon Gazpacho (Adapted from the eating well recipe )
Ingredients:
1/2 watermelon diced (about 6lbs w/ rind)
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| Watermelon Gazpacho |
1/2 red bell pepper diced
1/4 cup (one handful) of fresh basil chopped finely
3 tablespoons of white wine
2 tablespoons of extra-virgin olive oil
3/4 teaspoon of salt
1 tablespoon of fresh rosemary
1 teaspoon of fresh terragon
2 tablespoons of minced shallots (or fresh summer onions)
Directions:
1- Mix all ingredients into a large bowl
2- Separate out 1/3 ingredients
3- For the other 2/3 of ingredients use a hand blender to blend together
4- Mix back together the ingredients and store in refrigerator
5- Serve once chilled
