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Bobby Parrish

The Inspired Home


Tomato & Watermelon Gazpacho

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


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

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

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.