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.
- 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.
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.