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Cool & Spicy Canteloupe Gazpacho
By Annie Dru, Certified Childbirth Educator
This warm-weather favorite provides a great way to enjoy meat stock during even the hottest months.
Ingredients:
- 1 cantaloupe, seeded, peeled, and chopped
- 2 yellow heirloom tomatoes, blanched, skinned, and chopped
- 1 large or 2 small lemon cucumbers, peeled, seeded, and chopped
- 1 large Vidalia onion, chopped
- 6 cloves garlic, finely minced
- 1 large or 2 small jalapenos, seeded and minced
- 1 small handful of fresh mint leaves
- Zest and juice of four limes
- 2 cups cooled chicken stock
- ¼ cup olive oil
- Salt and white pepper to taste
- Topping: 1 sliced radish per bowl, olive oil, and balsamic vinegar
Directions:
Combine all ingredients in a blender and process until desired texture is achieved. Top with sliced radish and drizzle with olive oil and balsamic vinegar.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara. See her YouTube presentation on the “PricePottenger” channel, and visit her website at www.lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from PPNF. To order: price-pottenger.org/store or 619-462-7600.
Check out Annie Dru’s other recipes:
Lacto-Fermented “Pickled” Green Beans
Published in the Price-Pottenger Journal of Health & Healing
Summer 2016 Volume 40 Number 2
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