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Melon Gazpacho
Background info: Native to the African continent (where they can still be found in the wild) and hot valleys of Iran and India, sweet melons, like cantaloupe, were among the earliest plants to be domesticated. First brought to Europe during the Bronze Age, recent evidence shows that the ancient Nuragic civilization of Sardinia, Italy, was responsible for this initial migration of ancient melon varieties.
Today, cantaloupe and other sweet melons are a much-loved addition to barbecues and picnics and provide an excellent source of vitamins A and C, as well as potassium (a must-have mineral for essential body functions (such as glucose metabolism) that we lose when we sweat). For those who are following a FODMAP diet this summer, cantaloupe and heirloom tomatoes are unlikely to cause belly bloat (unlike other popular summer fruits, such as apricots or blackberries), and you can also easily swap out the sweet onion in this recipe for chives or the tops of green onions.
—Price-Pottenger
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Ingredients
- ½ cantaloupe or other sweet melon, peeled and cubed
- 4 heirloom tomatoes, blanched, cored, peeled, and diced
- 1 cucumber, peeled, seeded, and diced
- 1 sweet onion, diced
- 1 small handful fresh basil, shredded or finely cut
- 1 cup chicken stock
- Salt to taste
Directions
Set aside one-third of the melon and vegetables and a pinch of the basil. Purée remaining ingredients until smooth. Combine purée with cubed melon and diced vegetables. Chill for several hours. Garnish with reserved basil.
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 Price-Pottenger. To order: price-pottenger.org/store or 619-462-7600.
Check out other Annie Dru Recipes:
Published in the Price-Pottenger Journal of Health & Healing
Summer 2015 | Volume 39, Number 2
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