Watermelon Gazpacho

                                   WATERMELON GAZPACHO
                                                                                      Recipe by, Francia Diesta 
                                                                                        March . 27 2016

 This kind of soup are really refreshing especially on summer season, well for me even not summer I like this soup , it gives you good appetite.You can taste the sweetness of watermelon , a little bit hint of chili, perfect to start a good meal.


INGREDIENTS ;

      6 cups watermelon cubes seedless if seedless not available just removed the seed
      2  medium size cucumber peeled chopped into cubes ( seeded)
      1 large onion chopped roughly 
      2 red bell pepper ( capsicum is good to use for this recipe )
      1/2 jalapeno finely chopped or wild chili called "'labuyo in tagalog) you ll need 1 pc 
      1/4 cup lemon juice 
      2 tbsp olive oil
      3 tbsp chopped mint 
      2 tbsp minced ginger 
      2 -3 tbsp honey 
     1/2 cup pineapple juice
     a pinch of salt  
     20 small mint for garnishing 



METHOD;
       

      Combined all ingredients in a big bowl, give a nice stir to mix well.
      Get ready your blender.
      Blend mixture in two batches , but make sure you leave a bit texture of watermelon ,
      don't transform it into pure.
     Transfer soup into individual soup bowl, garnish with a couple cubes of watermelon 
       then add put mint leaves on the top . 
     ENJOY ''''''''' Bon appetit


#soupforsummer
#watermelon
#gazpatcho

Roasted Eggplant a la Ensalada

             Roasted  Eggplant a la Ensalada
               RECIPE BY; MS,FRANCIA DIESTA

I made this eggplant salad made out of cucumber, tomato, jicama, drizzle with Crema Aceto Balsamico, so refreshing good to eat with grilled meat, or even fried.
This is delicious salad and perfect to eat this summer.

Ingredients;

2  medium size eggplant (aubergine is good for this recipe)
1  medium size cucumber peeled chopped into small cubes 
3  pcs tomato seeds remove diced
1  medium size jicama diced
1 medium red onion diced
3  springs green onion chopped 
2 tbsp olive oil
1 tbsp white wine vingar
1 tsp honey
salt and pepper to taste 
2  tbsp chopped cashew nuts



Method:
                 Preheat oven 375 F degree,
                 Give a lengthwise cut of your eggplant in the middle , but don't cut it all the way down.
                 Place the eggplant into baking pan, sprinkle enough salt ,black pepper , then drizzle olive oil.
                 Bake eggplant 25 to 30 minutes until tender.
                 Meanwhile , in  a bowl combined cucumber,tomato,jicama,red onion,green onion, olive oil
                       white wine vinegar,honey,salt and pepper, give a nice stir to combined well.
                To assemble ,put enough cucumber mixture each eggplant , add chopped cashew nut on the
                       top , drizzle Crema Aceto Balsamico.
Note; If Crema Aceto Balsamico is not available you can make your own reduction , or make a balsamic dressing.
     
     3 tbsp balsamic vinegar
     3 tbsp honey
     1 tbsp extra virgin olive oil
     salt and pepper to taste

   = Combined all three ingredients .Use it for drizzled .


#eggplantsalad
#summer
#balsamicvinegar
#cookingisrewarding