The Birth of Blogging

I don't intend for my blog to be about recipes, it just happens to be what I'm learning these days! This recipe comes from my "roommate", who is teaching me a thing or two about the kitchen (finally) and what can and cannot go in the dishwasher. Tonight it was served with homemade guacamole and ground turkey tacos for a family get together with my "roommates" and my mom! Watermelon Gazpacho  My mom told me tonight that about 20-30 years ago she went on a "gazpacho diet" and lost 20 pounds! I'm pretty sure she has also been on an ice cream diet, which comes close to my mermaid diet, which I will save for another post. Ingredients: - 1 large red bell pepper - 1 ear corn - 3 cups seedless watermelon - 2 1/2 pounds ripe red heirloom tomatoes - 1 English cucumber, peeled and seeded (English cucumbers are plastic wrapped!) - 1 chipotle in adobo, seeds removed, coarsely chopped - 2 teaspoons chipotle adobo sauce - 2 scallions, white and green parts only - 1 garlic clove -1 jalopeno - 3 Tablespoons lime juice - 1/3 cup cilantro leaves, roughly chopped - 2 Tablespoons extra-virgin olive oil - 2 1/2 teaspoons kosher salt

How to: 1. Roast Peppers and Corn: Roast red bell peppers over an open flame until blackened. Put into a paper bag for 5 minutes then peel off charred skin and remove seeds and stem. Roast corn over a flame, turning frequently, until the corn is charred. 2. Chop and Puree: Roughly chop watermelon, tomatoes, cucumber, roasted red peppers and jalapeno. Cut corn off cob. Combine. Add chipotle and adobo, scallions, garlic, lime juice, cilantro, olive oil and salt. In a blender, puree the mixture until smooth. Transfer to a pitcher. Chill and serve in glasses (or a shot glass)! Add sour cream and jalapenos to taste.