Please consult the OU's guidelines for checking fruits and vegetables.

Watermelon Gazpacho
Watermelon Gazpacho Eileen Goltz | Pareve
25 minutes
1 hour
1 hour, 25 minutes
6 servings

Adapted from the Golden Door Cookbook by Michael Stroot.

Ingredients
  • 1 cup thinly sliced peeled and seeded cucumber (2½ oz.)
  • ¼ teaspoon kosher salt
  • 6 cups cubed and seeded watermelon, (about 2¼ lb.)
  • ½ cup cranberry juice cocktail or white grape juice
  • 1 (4½-oz.) red bell pepper, seeded and finely chopped
  • 1 (4-oz.) red onion, finely chopped
  • 1 rib celery, diced
  • ¼ cup minced flat-leaf parsley
  • 2 to 3 Tablespoons fresh lime juice
  • 1 Tablespoon sherry or white wine vinegar
  • 6 fresh mint leaves

Instructions
  1. In a small bowl, combine the cucumber and salt. Set aside.
  2. In a food processor or blender, combine the watermelon and cranberry juice cocktail. Pulse briefly, until just blended. Do not over process; 3/4 of the soup will be frothy and pale.
  3. Pour through a sieve, set over a bowl, and press on the pulp to extract all of the juice. Discard the pulp.
  4. Stir the bell pepper, onion, celery, parsley, lime juice, and vinegar into the watermelon juice.
  5. Cover and refrigerate for 1 hour to chill and allow flavors to blend.
  6. Rinse the cucumber slices and pat dry with paper towels.
  7. Ladle the soup into chilled bowls and garnish with the cucumber slices and sprigs of mint.

Diabetic exchanges:1 carbohydrate (1 fruit)

 


Kashrut Instructions

HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs for use in soups, such as cilantro, dill or parsley, wash them thoroughly and place them in a cooking bag.