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Tomato, Watermelon, and Marigold Gazpacho

Serves 6

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    When the heat of summer has you ready to wilt, this refreshing summer gazpacho with watermelon, tomatoes, and almond is guaranteed to cool you down. Marigold petals are used to make a slightly spicy, peppery oil with mild notes of citrus; it’s used in the soup and as a beautiful edible garnish. Avoid the bases or “heels” of marigold flowers, as they can be quite bitter.

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    Much ado about marigolds

    Marigolds can refer to plants from the aster (Asteraceae) family, either from the genus Tagetes or from Calendula officinalis, known as calendula, which often goes by the name pot marigold. Note that not all species of marigolds are edible, so make sure you’re selecting an edible variety from a reputable source. Marigolds contain carotenoids, yellow pigments that support the body’s immune system, and lutein, also a carotenoid, that assists with eye health.

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    Tomato, Watermelon, and Marigold Gazpacho

      Ingredients

      • 10 marigold or calendula flowers
      • 1/4 cup + 2 Tbsp (60 mL + 30 mL) extra-virgin olive oil, divided
      • 15 oz (425 g) very ripe tomatoes (about 2 to 3 large)
      • 2 in (5 cm) piece of dry baguette, crust removed
      • 1/2 small red onion
      • 1/4 cup (60 mL) almond flour
      • 2 tsp (10 mL) sherry vinegar
      • 1/2 cup (125 mL) cold water
      • 1/2 tsp (2 mL) salt
      • 1/4 tsp (1 mL) pepper
      • 13 oz (370 g) watermelon, about 3 cups (750 mL) diced
      • Marigold blossoms, for garnish

      Nutrition

      Per serving:

      • calories176
      • protein2 g
      • total fat15 g
        • sat. fat2 g
      • total carbohydrates12 g
        • sugars6 g
        • fibre2 g
      • sodium233 mg

      Directions

      01

      Pull petals from marigold flowers; snip off and discard white ends. Place petals in small saucepan with 1/4 cup (60 mL) olive oil. Warm gently on low for 5 minutes. Remove from heat and allow oil to cool completely.

      02

      Once cool, blend oil in food processor on low speed to chop marigold leaves. Into Mason jar, pour marigold oil, close lid, and set aside in a cool, dark place overnight.

      03

      In medium-sized bowl, combine tomatoes, baguette, onion, 2 Tbsp (30 mL) olive oil, 2 Tbsp (30 mL) marigold oil, almond flour, vinegar, water, salt, and pepper. Allow to stand at room temperature for 30 minutes, stirring occasionally.

      04

      Into blender container, pour contents of bowl and purée. Add watermelon and blend on highest speed until smooth. Pour into individual serving glasses; garnish with a few drops of remaining marigold oil and a few marigold blossoms.

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