I made a big batch of Gazpacho to take to a family gathering.  I thought it would be a nice refreshing change and it was.  However, even after our party I had a good amount left, along with my favorite fine diced confetti colored veggies.  This is how the Gazpacho Grain Bowl with Confetti Veggies was born.

I prepared a batch of Quinoa combined with wild rice, split peas, orzo and couscous.  Seasoned it with salt, pepper and cumin.  Delicious.  This became the base for our bowl, although today for lunch I added a layer of fresh baby spinach as well.

One of my favorite ways to serve Gazpacho is with fine diced multi-colored raw veggies sprinkled on top.  Choose any of your favorites like tomato, zucchini, yellow squash, cucumber, jalapeno, red onion…  And personally, nice fresh gazpacho loves a squeeze of lemon juice.  I added about a half cup of the above to our grain bowl, finished with a generous drizzle of Gazpacho.  Here’s our go-to Gazpacho recipe.

Gazpacho Grain Bowl {with Confetti Veggies} is so delicious & healthy, bursting with fresh from the garden flavor.  This will definitely become a new Healthy Choices favorite as we head into summer.

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Gazpacho Grain Bowl {with Confetti Veggies}

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 cups Gazpacho see recipe link in post
• 1 cup quinoa or favorite grain blend
• 2 cups finely diced veggies like zucchini tomato, summer squash, radish, cucumber, bell peppers, jalapeno.
• 4 lemon wedges
• 1 tsp. cumin
• salt & pepper to taste
• fresh baby spinach optional

Instructions

• Prepare gazpacho according to recipe in post. Chill.
• Prepare quinoa or grains, according to package instructions. Season with cumin, salt & pepper. Can chill or serve warm.
• Per bowl, spoon a 1/2 cup of cooked grains in bowl. Add fresh baby spinach (optional), 1/2 cup of gazpacho and 1/2 cup diced confetti veggies.

Notes

WW Pts+ = 5 points

The post Gazpacho Grain Bowl {with Confetti Veggies} appeared first on Lemony Thyme.

Passion.  Someone once said to me “I’ve been trying to put my finger on it when people ask me to describe you.  And the word that comes to mind is passion.”  And so we will credit that very ‘passion’ with turning the discovery of National Watermelon Day into a full out watermelon event at work today.

I have the pleasure of working with the greatest group of people.  Over the years we have learned how to work hard while incorporating play into our days.  Today we played with watermelon.  That oh so lovely fruit, no wait vegetable, was the featured ingredient on our buffet.  We had Watermelon Black Bean and Corn Salsa, Watermelon Caprese Salad, Watermelon Infused Lemonade, Watermelon Cookies & Cupcakes, our mascot Turtlicious (hand carved by one of my many creative teammates), Watermelon Gazpacho & Tropical Watermelon Soup with Peach Purée.

One large seedless watermelon (not huge) yielded enough watermelon flesh to make two soups and 1 1/2 quarts of watermelon water for the lemonade infusion.  The Watermelon Gazpacho was savory and so fresh.  The layers of flavors kept us coming back for more.

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Tropical Watermelon Soup with Peach Purée

This soup could have easily been served in a glass and called a smoothie. It was cool, sweet and very refreshing.

Course Soup

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the soup…

• flesh of one mango
• 2 cups pineapple chunks
• 6 strawberries
• 6 cups watermelon purée
• 2 Tbl. of honey or agave nectar

For the peach purée…

• 2 sweet Georgia peaches
• Fresh mint leaves for garnish.

Instructions

For the tropical watermelon soup…

• Combine the followng in a blender: flesh of one mango, 2 cups pineapple chunks, 6 strawberries, and enough watermelon purée to blend. Once smooth combine blender contents with 6 cups watermelon purée and 2 Tbl. of honey or agave nectar. Chill completely.

For the peach purée…

• Blend 2 sweet Georgia peaches until smooth, then strain through a medium mesh sieve.
• Garnish with fresh mint leaves.

I’d say we could be described as a passionate bunch.  Ah Watermelon, who knew you could be so much fun.

The post Watermelon Gazpacho & Tropical Watermelon Soup with Peach Purée {Share the Love} appeared first on Lemony Thyme.

In honor of National Watermelon Day, my work family and I threw a little party.  I brought along my Watermelon Gazpacho to Share the Love.  Cool, refreshing flavors, just perfect for a hot summer day.  Click here to enjoy some of our other fabulous Watermelon creations.

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Watermelon Gazpacho {Share the Love}

This savory soup was so fresh. The layers of flavors kept us coming back for more.

Course Soup

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

For soup...

• One small-medium seedless watermelon
• 2 cups tomato juice
• 1/2 peeled cucumber
• 1/2 zucchini
• 1/4 red onion
• 1/2 cup cherry tomatoes
• 1 garlic clove
• 1/2 medium jalapeño seeded
• 2 Tbl. olive oil
• 1 Tbl. lemon juice
• 1/2 tsp. ground cumin
• 1/2 tsp. sea salt
• 1/2 tsp. freshly cracked pepper

For garnish...

• fine diced fresh veggies like zucchini red onion, red & yellow tomatoes, jalapeño, and avocado.
• fresh cilantro leaves.

Instructions

For soup...

• To begin, scoop out all the watermelon and purée it in batches in a blender, reserve.
• Purée the following ingredients in a blender until smooth: 2 cups tomato juice, 1/2 peeled cucumber, 1/2 zucchini, 1/4 red onion, 1/2 cup cherry tomatoes, 1 garlic clove, 1/2 medium jalapeño seeded, 2 Tbl. olive oil, 1 Tbl. lemon juice, 1/2 tsp. ground cumin, 1/2 tsp. sea salt & 1/2 tsp. fresh cracked pepper. Combine the vegetable mixture with about 6 cups watermelon purée and chill completely.

To serve...

• Top chilled soup with fine diced fresh veggies like zucchini, red onion, red & yellow tomatoes, jalapeño, and avocado. Sprinkle with fresh cilantro leaves.

The post Watermelon Gazpacho {Share the Love} appeared first on Lemony Thyme.

There are some foods that evoke emotion and this is one of them for me.

Had a great day with my kid! Visited our local “every 3rd weekend antique market” just becuz….

I truly believe Grammy gave us the gift of gab…we couldn’t walk by a booth without engaging the vendor.  My kid scored a cast iron tea pot and bartered for a leather vintage bag (90 minute massage = $90 leather bag)!

While we were so very close to ordering funnel cakes from the food window….we pulled back.  “Let’s make a healthy lunch.”  Gazpacho won hands down and we made it in a blender with zero cooking.

Soup Ingredients…go into the blender and get happy…witness the tomato tornado!!

Chill the gazpacho soup in fridge or freezer.  Serve with a fine diced veggie topping…thin sliced then diced zucchini, red onion, radish, Fresno pepper. 

I thought this was just for show…but no, this really, REALLY makes the dish (thanks kid for pointing that out).

Deliciously Summer….and Crazy Good!! So many fresh ingredients bursting with bright flavors!

If you like chilled soups check out this Curried Zucchini Soup. Your tastebuds will thank you!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Gazpacho

Chilled Gazpacho soup is deliciously summer and crazy good. So many fresh ingredients bursting with bright flavors!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Libby & Shelby with Lemony Thyme

Ingredients

For soup…

• 3-4 to matoes get rid of the seeds, do NOT worry about skins
• 1 small cucumber pealed and cut into chunks
• 1/2 small zucchini cubed
• 1/8 small red onion
• 2 cloves garlic
• 2 squeezes lemon juice
• 1 Tbl. olive oil
• 1 cup tomato juice
• Sea salt & fresh cracked pepper

For fine diced veggie topping…

• 1/2 small zucchini thin sliced then diced
• 1/8 red onion thin sliced then diced
• 4-5 radish thin sliced then diced
• 1 fresno pepper thin sliced then diced

Instructions

• Combine all soup ingredients in blender until pureed.
• Chill soup in fridge or freezer.
• Top with fine diced veggies.

The post Gazpacho {Sundays with Shelby} appeared first on Lemony Thyme.