A Slice of Summer

Written by Brandy Centolanza

Watermelon is chock full of beneficial vitamins and nutrients, so dig in. “Watermelon is, in fact, a source of vitamin A, which is involved with immune function, vision and reproduction,” shares Travis Chandler, a registered dietician with Henrico Doctors’ Hospital in Richmond. “Watermelon is also a source of vitamin C and potassium, a mineral that is important for normal muscular function involved with digestion and heart function.” Now is the time to enjoy the fruit. Chandler suggests using watermelon for salads, soups, popsicles or sorbet. “Additionally, watermelon rind can be pickled with a little vinegar, sugar, cinnamon, clove and allspice,” he adds. “Watermelon seeds can also be roasted and served as a snack.”

Watermelon Gazpacho
Courtesy of Peter Pahk, executive chef, Kingsmill Resort
Yield: 6 Servings

Ingredients

  • 2 c. ¼ inch diced seedless watermelon pieces
  • 1 c. blended olive oil and canola oil
  • 1 c. apple juice
  • ¼ c. seasoned rice wine vinegar
  • One seedless cucumber, ¼ inch diced
  • One yellow bell pepper, ¼ inch diced
  • One small sweet onion, ¼ inch diced
  • One jalapeno, seeded and minced
  • Juice of one lime
  • 1 Tbsp. each chopped fresh parsley, basil and
  • cilantro
  • Sea salt and freshly ground pepper
  •  Garnish: 1c. ¼ inch diced fresh white bread, crust removed, 2 Tbsp. olive oil

Preparation
Process one cup watermelon, apple juice, oil mixture, vinegar, half of the cucumber, bell pepper and onion in a blender until smooth. Transfer to a bowl and fold in remaining ingredients except garnish. Season with salt and pepper. Refrigerate two hours. Preheat oven to 350 degrees. Toss bread with olive oil and bake on a cookie sheet for 10 minutes. Cool to room temperature, then use for garnish with the soup.

Green Gazpacho
Courtesy of Debra Caffrey, Clinical Laboratory Scientist at the University of Virginia

Ingredients

  • 1 c. green grapes
  • 1 ripe avocado (peeled, pitted)
  • 3/4 c. cucumber (peeled, coarsely chopped)
  • 1/2 c. celery (coarsely chopped)
  • 1/2 c. scallions (coarsely chopped)
  • 1 1/2 c. white grape juice
  • 1 Tbsp. fresh lime juice
  • 2 or 3 tsp. fresh mint (chopped) OR lime zest
  • Ground white pepper to taste

Preparation
Puree fruit and vegetables in small batches in food processor, adding grape juice as needed to keep blade from clogging. Do not chop completely; the consistency should be chunky. Transfer mixture to bowl, and add any remaining grape juice, lime juice, chopped mint and pepper. Cover and let sit for at least four hours in refrigerator. Add extra mint for garnish prior to serving. Keep refrigerated.

Brandy Centolanza: Brandy Centolanza is a freelance writer who has contributed regularly to The Health Journal since 2005. She covers health, travel, parenting, education and community issues for several publications in Hampton Roads and Richmond. Brandy lives in James City County with her husband, two children and two cats.