Move over potato and mac salads. Quinoa is stepping in. I shared this salad with…
[donotprint]Classy, quick, delicious. This fruity twist on a Spanish classic is the perfect prelude to summer dinners. A splash of Champagne vinegar adds a tangy kick, while a sprinkle of cayenne pepper tingles your palate. It’s great for company, so double the recipe if you want. Make it ahead of time and refrigerate for up to two days. While you’re in the kitchen, try Rosie’s fabulous Dessert Syrup, also using Holland House Champagne vinegar. Here’s a “Champagne” toast to summer and all its bounty![/donotprint]
Summer Fruit Gazpacho
Makes 4 servings (about 3/4 cup each) Prep time 10 minutes
4 cups (approx.) cubed ripe cantaloupe *
2 nectarines, pitted and sliced
1/4 cup white grape juice
2 Tbsp. Holland House Champagne vinegar (7% acidity)
1 Tbsp. honey
2 tsp. lime zest
Dash cayenne pepper
Chopped mint garnish
Add half the melon to a blender container, one sliced nectarine and remaining ingredients. Blend until smooth. Add remaining melon and nectarine, blending until smooth. Taste and season with additional salt, cayenne, Champagne vinegar or honey, if desired. Garnish each serving with mint.
* Half a 3-pound cantaloupe yields about 4 cups cubed.
Nutrition information per serving: 120 calories, 2g protein, 27g carb, 0.5g fat, (0g sat. fat), 0mg chol, 25mg sodium, 3g fiber
Recipe and photo by Rita Held