TASTE of Olney

This week’s recipe - watermelon gazpacho - is a balm for hot and dehydrated Olneyites looking for a healthy treat in these dog days of August. Danny’s watermelon gazpacho recipe hits all the right notes for everyone looking for a way to stay energetic and focused when the summer heat wave says otherwise.

UCLA Health identified three of the main ingredients in this chilled soup as among the top foods to keep you hydrated. “You may not realize it, but water is an important key to feeling good,” the healthcare system said on its website. “It helps regulate your body temperature, prevent infections, get rid of waste and deliver nutrients to cells. Water also plays a role in your mental wellness. Without enough, you could have trouble with sleep, memory, information processing and mood.”

Sarah Adler, a performance dietitian with UCLA Health Sports Performance, suggests consuming ½-ounce to 1 ounce of water per pound of body weight daily, depending on your weight and activity level, among other factors.

The body typically gets about 20 percent of the water it needs daily from the foods you eat – and raw fruits and veggies are a great way to increase your water intake on these hot days. Most veggies and fruits are 80 percent water but watermelon, cucumbers and red bell peppers are 92 percent water, UCLA says.

Watermelon and bell peppers are also a great source of the anti-oxidants which, among other things, reduce the risk of disease.

Gazpacho is a cold soup from the Andalusian region of Spain, an ancient dish mentioned in Greek and Roman literature.The gazpacho of Malaga, in Andalusia, is based on almonds and contains grapes. The modern version of gazpacho contains tomatoes and green peppers, which were brought to Spain from the New World in the 16th century, according to the Britannica website.

Gazpacho is usually a smooth blend of uncooked tomatoes, garlic, olive oil, water, vinegar, onions, cucumbers, and green peppers that is then thickened with bread crumbs. Its name comes from the Arabic word for “soaked bread,” Britannica said. Gazpacho can be served with croutons and chopped veggies and/or hard boiled eggs.

Danny modified a recipe from the Love and Lemons culinary website by adding one half of a red onion, the juice of one lemon and its zest, and fresh mint and basil from the planters in front of Stewart’s Food Store.

“I had gazpacho but not watermelon. I love all the ingredients - cool, healthy, perfect,” he said.

This recipe makes six large servings, and any leftovers can be stored in the fridge for up to a week.

All ingredients are available at Stewart’s Food Store. Fresh mint and basil are available for cutting from the planter in front of the store.

Ingredients:

4 heaping cups cubed seedless watermelon 1 English cucumber, diced, reserve half 3 medium tomatoes, diced, reserve half 1 small red bell pepper, diced, reserve half cup chopped green onions, diced, reserve half Half of one red onion 1 garlic clove Small handful fresh basil and mint 3 to 4 tablespoons red wine vinegar 3 tablespoons olive oil, plus more for drizzling Juice of 1 lemon and its zest 1 to 2 teaspoons sea salt, or to taste ½ teaspoon freshly ground black pepper ½ jalapeño pepper, optional Diced avocado, optional Preparation:

Step 1: Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.

Step 2: Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.

Step 3: Chill for 3 to 4 hours or overnight.

Step 4: Drizzle with olive oil and garnish with diced avocado and/or fresh herbs or greens, if desired, before serving.