Friday, May 10th, 2013
Who says you can’t celebrate Mother’s Day just because you haven’t given birth yet? In my opinion, you’ve already earned your mom membership card. Why? Well, the obvious answer is you have a baby inside of you! But you’ve also already put your little boy’s or girl’s needs in front of yours, developed your motherly instincts, and realized the power of unconditional love. So now it’s your turn to be pampered!
Enjoy your first Mother’s Day on Sunday by adding this recipe from Iron Chef Cat Cora to your partner’s Honey Do List. Cat, who has four sons and was recently named the Resident Mom of the Year by Residence Inn, shares her yummy Watermelon and Cucumber Gazpacho recipe—which she hopes her boys will be making for her this Mom’s Day. “My kids know I love watermelon and it’s in season, so this would make the perfect beginning to my Mother’s Day!” says Cat. ”I love this gazpacho with a grilled shrimp and a spoon of creamy Greek yogurt.” Something tells me you will too. Enjoy!
Watermelon and Cucumber Gazpacho
4 cups of watermelon, peeled, seeded and chopped
1 cup of cucumber, peeled, seeded and small diced
1 red bell pepper, small diced
1 yellow bell pepper, small diced
1 jalapeno, small diced
3 hearts of celery, small diced
½ small red onion, small diced
¼ cup of fresh mint, finely chopped
¼ cup parsley, finely chopped
1 lime, halved and juiced
2 tablespoons red wine vinegar
¼ teaspoon salt
4 teaspoons Greek yogurt
4 medium grilled shrimp
Put the watermelon in a blender and puree until smooth. Add cucumber, bell peppers, jalapeno, celery, onions, lime juice, vinegar and herbs with melon liquid to a big bowl. Stir to combine, Cover with plastic wrap, and refrigerate until well chilled, at least 1 hour. Adjust seasoning. Serve cold as is or with a dollop of Greek yogurt and a grilled shrimp, if desired.
Tell us: What do you hope your family will make for you this Mother’s Day?
Image of watermelon and cucumber gazpacho courtesy of Shutterstock.Add a Comment