October 18 2017
These steak potato wraps are portable for healthy lunches and can also be made in bulk for quick family dinners.
As part of his summer “Grill Thrills” series, Matthew Kadey offers a tangy recipe that’ll make you question why soup is typically reserved for the cooler seasons.
There are few better foods to beat the heat and stay hydrated all summer long than gazpacho. This version of the Spanish cold soup is jazzed up with grilled watermelon and veggies to infuse extra flavory goodness.
Slice away the rind of the watermelon. Cut into 8 thick half-moon slabs and then slice them all in half, so they don’t break on the grill. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. Brush watermelon, tomatoes, red pepper and onion with oil. Place watermelon on greased grate and heat until grill marks appear, about 3 minutes per side. Remove watermelon from grill and set aside. Place tomato, red pepper and onion on grill and heat, turning once, until darkened in spots, removing vegetables from the grill as they finish. Place grilled watermelon and vegetables in a blender or food processor container along with mint, garlic, vinegar, lime zest, chili powder if using, salt and black pepper. Blend until smooth. With the machine running on low speed, pour in olive oil through the feed tube. Chill soup for at least 2 hours. Serve garnished with feta, avocado and pistachios.
285 calories, 18g fat, 6g protein, 30g carbs, 287mg sodium