Meat-free Sunday
I'm at Y's this evening, and, since I probably won't be cooking tomorrow [I have leftovers to eat], I decided to celebrate Meat-free Monday a day early.
Today's meal (scroll down for photo) will be veggie burgers and Watermelon Cucumber Gazpacho:
WATERMELON AND CUCUMBER GAZPACHO
1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup) [Celery. Ew.]
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint [Whole Foods didn't have mint (what up with that?), so I substituted a 1/4 cup of strongly brewed peppermint tea]
3 tablespoons fresh lime juice
2 tablespoonsred wine vinegar [Y didn't have red wine vinegar, so I used regular white vinegar]
1/4 teaspoon salt
1/2 cup crème fraîche or sour cream
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls;top with dollop of crème fraîche.
The gazpacho is chilling now. We will probably eat around 8.
Don't forget tomorrow is Meat-free Monday. Do your part for the environment by enjoying a delicious meat-free meal!
Today's meal (scroll down for photo) will be veggie burgers and Watermelon Cucumber Gazpacho:
WATERMELON AND CUCUMBER GAZPACHO
1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
1/2 small red onion, diced (about 1 cup)
3 tablespoons fresh lime juice
2 tablespoons
1/4 teaspoon salt
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls;
The gazpacho is chilling now. We will probably eat around 8.
Don't forget tomorrow is Meat-free Monday. Do your part for the environment by enjoying a delicious meat-free meal!
That sounds so summery and yummy!
ReplyDeleteI've been really trying to embrace meat-free monday, especially since my boyfriend randomly decided one day to become a vegetarian. I've been red meat-free for almost two years now though, so yay for that much! Hope dinner's yummy ^_^.
No sour cream? That makes me sad inside.
ReplyDelete*Hear hear* gayprof
ReplyDeleteWon't someone think of the watermelon?
ReplyDeleteNot my thing ... that.
I hope you and Y has a good weekend.