Watermelon Hibiscus Orange Gazpacho
Happy New Year! One of the most common New Years resolutions is to eat healthier and this is a great recipe to begin with. Watermelon is available year round, it helps you to hydrate, is high in Vitamin C, may improve heart health, is high in lycopene, an anti-cancer compound and is low in calories. It’s not just a summertime treat! Hibiscus tea is packed with anti-oxidants and has many health benefits, including reducing high cholesterol. Barberries are small dried sweet and sour berries popular in Iranian cooking.
Make the bulgur – Combine the bulgur with 1½ cups of water and bring to a boil. Turn heat down and simmer for 10 minutes. Remove from heat and let stand for 10 minutes. Let cool to room temperature. Makes 2 cups. You will need only 1 cup. Use the extra for tabbouleh.
Make the hibiscus tea – Bring water to a boil, turn off heat and add the hibiscus flowers. Cover and steep for 14 minutes. Let cool to room temperature.
Segment the oranges – Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Holding the orange over a small bowl, slice along the inside of the membranes to release the segments. Place the segments in the bowl along with the juices.
Make the gazpacho – Add the watermelon, hibiscus tea, oranges, cucumber, garlic, scallion, apple cider vinegar and salt to a high speed blender. Blend until smooth. Taste and adjust salt, if necessary. Stir in the cooked bulgur and chopped watermelon. Chill for at least 2 hours before serving.
Pour into clear glasses or bowls and garnish as desired.
- ½ cup fine bulgur
- 2 tbsp hibiscus flowers plus 2 cups filtered water
- 4 cups chopped seedless watermelon
- ½ cup hibiscus tea (see above)
- 3 large navel oranges
- 1 Persian cucumber, chopped
- 1 garlic clove, chopped
- 1 scallion, washed and chopped
- 1 tbsp apple cider vinegar
- 1½ tsp salt
- 1 cup cooked bulgur
- 1 cup finely diced watermelon
- 1 Persian cucumber, diced
- 2 tbsp barberries, soaked in hot water for at least 30 minutes
- 2 tbsp mint, finely chopped