I’m packing up the remnants of today’s lunch and thought I would share a picture and a recipe. I threw this lunch together last night, using whatever I could find in the kitchen.

Here’s what I had:

  • Spicy watermelon soup served cold — delicious and refreshing – I’m including the recipe below.
  • Salad made with sliced grape tomatoes, sliced multicolor peppers, a little goat cheese on top and a sprinkle of white balsamic vinegar
  • Handful of Triscuit crackers
  • Trail mix — I got this at Costco and to be fair, it’s not exactly “real food” but very close
  • Colby Jack cheese stick

I found the watermelon soup recipe in the July 14, 2014 issue of Woman’s World magazine.

Watermelon Gazpacho

5 cups coarsely chopped watermelon, plus 1 additional cup of finely chopped watermelon to stir into the soup

1/2 cup fresh cilantro (I used a couple tsps of dried)

1/2 cup chopped onion (I used red onion)

1 Tbs lime juice (I used fresh lemon juice)

1/2 cup chopped peppers (I used a mix of various colors)

2 tsp chopped jalepeno peppers (I used part of a frozen Super Chili pepper from my garden last year)

1 tsp ground cumin

1/4 tsp chili powder

Salt and Pepper to taste

 

In a blender, combine all ingredients except the extra 1 cup of watermelon. Puree until smooth.  Chill at least one hour.

Just before serving, stir in the additional watermelon.