About four years back, I had attended a blogger gathering organized by California Strawberries. It was in the scenic city of Carmel. We visited several farms, spoke to the talented farmers, learnt all about strawberries and gobbled on the sweet fruit for three days in a row. This year, I am joining hands with them once again to spread more strawberry love with this Strawberry and Watermelon Spicy Gazpacho.
Strawberries are naturally sweet but low in sugar. One serving of strawberries has less than half the sugar of an apple and half the calories of a banana. This makes it ideal for an everyday diet. Clinical research suggests that eating just a serving of eight strawberries is good for the whole body. It promotes healthy heart, manages diabetic, supports brain health and reduces the risk of some cancers. Strawberries are packed with beneficial antioxidants and nutrients including potassium, folate and fiber. Antioxidants, fiber and phytochemicals in strawberries have been shown to reduce total cholesterol levels. Plus, the potassium found in strawberries can help control blood pressure and fight strokes.
With so much goodness, there is no reason why you shouldn’t indulge on strawberries every single day!
Strawberries go in my morning smoothie, oatmeal and I also top it on cakes and desserts. It also goes in my kid’s lunch box. And when the temperatures shoot up, strawberries make great gazpachos too.
This Spicy Strawberry Watermelon Gazpacho had roasted cumin seeds, fennel seeds and a few dashes of hot sauce. The flavor blend gives a lovely earthy spicy flavor. I just mixed everything and let it sit in the refrigerator for an hour or so. Then blend it to a smooth consistency. Making gazpacho is so easy and it needs no cooking! It’s a perfect summer treat for sure.
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 3 cups hulled and quartered strawberries
- 1 cup diced watermelon
- 1 cup diced tomato
- ¼ cup diced red onion
- 3 tablespoons extra virgin olive oil
- 1½ teaspoon tabasco or hot sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon kosher salt plus more to sprinkle while serving
- Few basil leaves and slices of strawberries for garnish
- Place a small pan on medium high heat and when it’s hot enough, scatter the fennel seeds and cumin seeds. Dry roast for a few seconds by shaking the pan every now and then. Once the color of the spices changes to a mildly darker shade, switch off the heat. Put the roasted spice in a mortar pestle and crush it to a fine dust.
- Take a big mixing bowl and drop the strawberries, watermelon, tomatoes, half of the onion, roasted and powdered spice, hot sauce, vinegar, salt and extra virgin olive oil. Mix it properly. Cover the bowl with a clear wrap and let it sit in the refrigerator for 2 hours.
- Take it out of the refrigerator and blend it to a smooth consistency.
- Garnish with rest of the chopped red onion, strawberry slices and basil leaves. Sprinkle some kosher salt on top and drizzle extra virgin olive oil.