Watermelon Gazpacho w Kale Chips and Cashew/Avocado Creme (recipe from ICE cooking class)
Gazpacho Ingredients:
4 cups watermelon chunks to blend + 3 cups bite-sized pieces.
2 plum tomatoes quartered
1 English cuccummber peeled, cut in half for blending cut rest into bite-sized pieces
3T minced red onions
1/2 cup lime juice
2 T extra virgin olive oil
1 1/4 tsp sea salt
1 tsp balsamic vinegar
1/4 tsp finely minced jalapeno pepper
1 T minced fresh mint leaves
Instructions:
Add first 3 ingredients to blender, blend til smooth
Pour into bowl and stir in the rest of ingredients
cover and chill for 1 hour
Makes 6-7 cups
KALE CHIPS:
1 pound kale, stemmed cut into strips,
1/4 cup extra virgin olive oil
1/2 tsp sea salt
Preheat oven to 350. Lin baking sheets with parchment paper. Toss kale with oil and salt. Place in single layer on parchment. Bake til crisp, stirring occasionally, approximately 20-25 minutes. Serves 6
AVOCADO/CASHEW CREME
1 cup cashews, soaked over night
1 ripe avocado diced
1 T white balsamic vinegar
1 tsp light agave (optional)
1/2 tsp sea salt
2 T extra virgin olive oil
1/4 cup water, plus more if needed
Drain cashews and all remaining ingredients in blender or food processor until smooth and creamy. Season to taste. Makes 2 cups