This past Sunday, I was asked to “do the food” for a photoshoot and dinner style event with some pretty amazing + crazy talented ladies [see their drool worthy work + instagram feeds at the bottom of this post, you won’t be sorry].
But, more about that project later.
Because if you’re here, I know what you’re really curious about is the FOOD. You’re a sister after my own heart, honey.
So, the theme for this party was a drinks and apps.
Aka, the theme for MOST parties. And, also the hardest to come up with ideas. Scratch that. The hardest to come up with ideas that:
a) isn’t a form of cheese and crackers
b) isn’t some form of chips and salsa
I mean, right?
Nothing against either, it’s just always the same. Kind of boring and predictable, but for good reason, really. Everyone wants easy, low maintenance, little prep work and something you don’t need a set of plates and forks to eat (otherwise known as added dish cleaning time later).
So, today, one of my favorite little solutions, and my own personal go-to recipe for any summer event. A appetizer that kind of breaks all the rules, in the best kind of juicy, beautiful way.
And best of all? It’s under 10 minutes to make, but looks like you took approximately 10 hours.
Makes approximately 10 servings, from page 157 of the cookbook
Notes: I love this refreshing gazpacho soup, especially for summer parties. Serve in small glass jars or shot glasses for an easy and beautiful presentation! If you don’t like sweeteer versions, try swapping the watermelon with fresh tomatoes instead for a more classic take.
1 three pound seedless watermelon or 5 cups, cubed
1 small cucumber, peeled, seeded, diced
1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
1 jalapeño pepper, seeded, minced
3 pale green inner celery stalks, diced
½ small red onion, diced
½ cup fresh mint, finely chopped
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
sea salt and pepper to taste
Add all ingredients to a blender. Blend to your desired consistency, and serve chilled. Optional to garnish with extra chopped mint.
photo by Jasmine Pulley for the Simply Real Health Cookbook