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.