While We’re on The Topic of Fruit…

It seems cruel that we should talk about fruit and their widespread presence in fashion and call them produce prints and then leave you right there to consider the importance of a banana or an orange without also actually showing you how to nourish yourself with one, right? Kind of -- and this is a big kind of -- like that saying about giving a kid a fish vs. teaching one how to fish? This is precisely why there's no time like the present to seize the recipes culled for us by resident food sexpert, Julia Adult (I am upset that this is name stuck, mostly because it was a terrible joke on the part of Amelia) of Beauty and Some Beef. Up today: a watermelon and tomato gazpacho marrying two fruits we collectively know well to challenge the saying, "I'm smart enough to know tomato is a fruit and wise enough to know not to put it in a fruit salad," with a blender. According to Mrs. Adult, what you'll need (to serve 6 people, anyway) is: 2 large tomatoes, diced 2 cups seedless or deseeded watermelon, diced 1 mild jalepeño, diced 1 small red onion, diced 1/4 cup chopped parsley (or cilantro if you, like me, hate the anterior green) 1/2 clove garlic 2 tablespoons almond flour 1 tablespoon red wine vinegar 1 tablespoon extra virgin olive oil 2 teaspoons salt And for garnish: diced jalapeño and finely chopped parsley Following your gathering of the ingredients and doing the dicing deed, you are to place the first 10 ingredients into a blender or food processor and puree them until smooth. Transfer the liquid into a pitcher and refrigerate to bring to a chill for 30 minutes. When you're ready to serve, pour into your serving dish and top with a drizzle of olive oil, a little diced jalapeño and that parsley we can't seem to get rid of. (This last step is seemingly only applicable for overachievers who are not that hungry.) Julia calls the refreshing liquid lunch "a magic potion to keep you cool, refreshed and satisfied." And it only takes ten minutes to make. That should keep you cool. She also says it tastes amazing and I frankly believe everything that comes out of her mouth (because it once, too, came out of her kitchen). The gazpacho lasts for up to two days so who ever said you should feel ashamed of serving leftovers to your guests was a mo-ron. Here's also a third party addendum if you, like me, have your eye on the Friday prize: add Tequila because, olé! Check out Julia's Beauty and Some Beef here.

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