Watermelon Gazpacho Salad
Serves: 4-6
When in Spain I had the most delicious gazpacho. I asked the chef for the recipe and he said no! However, he did share some of the ingredients, so now I’m sharing them with you. They never tell you portions or specific spices, it’s their “secret”, but I do know that they put a lot of olive oil and white bread in it. But as you know, there are no secrets in the Garden of Eydie, I’m a tell all gal, and I decided to take his ingredients and turn it into a healthy salad, without salt, oil, sugar, and gluten. This salad will make you want to do the Flamenco dance, it’s so healthy and energizing!
When in Spain I had the most delicious gazpacho. I asked the chef for the recipe and he said no! However, he did share some of the ingredients, so now I’m sharing them with you. They never tell you portions or specific spices, it’s their “secret”, but I do know that they put a lot of olive oil and white bread in it. But as you know, there are no secrets in the Garden of Eydie, I’m a tell all gal, and I decided to take his ingredients and turn it into a healthy salad, without salt, oil, sugar, and gluten. This salad will make you want to do the Flamenco dance, it’s so healthy and energizing!
Ingredients
- 4 cups 1-½-inch diced seeded watermelon
- 1 cup ½-inch diced red bell pepper
- ½ cup finely sliced peeled celery
- 1 cucumber, sliced in half lengthwise, and the sliced to ¼-inch thick pieces
- (about a cup)
- 1 small peeled red onion (about ½ cup or more to your liking)
- 2 cups sliced in half red and yellow cherry tomatoes
- ½ jalapeno, (more or less depending on heat) seeded and finely minced
- 3 tablespoons lime juice, or more to taste
- 1 Ezekial 4:9 tortilla + hints of: lime juice, cumin and sweet paprika
- 5 ounces, or more, baby arugula
Directions
- Add all of the ingredients in a large bowl and toss to combine.
- Preheat oven to 375℉
- Using a basting brush, paint the tortilla with a little lime juice, a sprinkling of ground cumin and sweet paprika. Turn over and repeat. Then place the tortilla on an oven rack in the middle of the oven. Bake for 7-10 minutes. Check after 5 minutes and turn over if it is starting to get lightly brown and crisp. Bake for another minute or 2 and remove when lightly browned and a bit crispy. It will crisp up more as it cools.
- Break the crispy tortilla into small pieces and put in a spice grinder. Grind just for a few seconds to a medium grind…not too fine.
Place the arugula on your serving piece and spoon the watermelon gazpacho salad, evenly on top. Sprinkle the ground tortilla and serve with delight!
