Midday Fix: No cook recipes for summer, prepared by Bobby Parrish

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Bobby Parrish

The Inspired Home
theinspiredhome.com

FlavCity
www.flavcity.com

Tomato & Watermelon Gazpacho

Ingredients:
2 large heirloom tomatoes (regular tomatoes work fine also)
1 orange pepper, seeded and quartered
1-1.5 cups cubed watermelon (honeydew works also)
1-2 tsp apple cider vinegar
1-2 Tbsp lemon juice
3-4 Tbsp extra virgin olive oil
1/3 red onion, peeled and cut in large chunks
1/2 cucumber, seeded and chopped roughly
1 small garlic clove
1 Tbs each of flat leaf parsley & basil
1/2 Tbs Kosher salt
1/2 tsp fresh cracked pepper
2 Tbs feta cheese

Directions:

In a blender, puree the tomatoes for a few seconds until they break down. Add everything else to the blender except the cheese. Puree in blender until smooth, about 30 seconds.

Give it a taste, it may need a little more salt of lemon juice. Garnish with some crumbled feta cheese.

Mango Chia Seed Pudding

Ingredients:
1 mango, peeled and chopped
1.5 cups coconut milk
1/2 cup almond milk
2 Tbs honey
1.5 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp ground cloves
3 Tbs chia seeds

Directions:
Blend the first 8 ingredients on high speed until well incorporated. Transfer mixture to a bowl and thoroughly mix in the chia seeds, refrigerate overnight. Pudding will keep for 5-6 days.