Watermelon Gazpacho & Chocolate Coconut Banana Bread

I spent the afternoon with my mom today – for lunch we had watermelon gazpacho and two different types of banana bread. 

My mom has made variations on this gazpacho several times before – it is a refreshing meal for a hot day like today, and takes almost no time to throw together.  The watermelon makes it lighter than a normal gazpacho and adds a bit of sweetness. 

My mom made 2 loaves of banana bread – one following the basic recipe from the blog Lil' Luna, and the other with the addition of chocolate chips and coconut as shown below.  They were extra moist inside with a crispy crust on the outside.  The basic recipe was great, but I really loved the chocolate coconut version. 

Happy that there are leftovers because I’m looking forward to eating more for lunch tomorrow!

Watermelon Gazpacho (adapted from A Spicy Perspective and Enjoy Food 365)

Ingredients:

·        4 cups chopped seedless watermelon

·        ½ yellow onion, diced

·        2 large cucumbers, diced

·        2 cups cherry tomatoes

·        2 avocados, cut into pieces

·        3 mini Bell peppers, chopped (preferably yellow, red, and orange)

·        12 – 15 fresh mint leaves

·        1 lime

·        1 garlic clove, chopped

·        2 T red wine vinegar

·        3 T olive oil

·        1 T Sriracha (or ½ small jalapeño pepper, seeded and minced)

·        Salt

·        Pepper

Directions:

1. Set aside a handful of the chopped watermelon, onion, cucumber, avocado, peppers and mint leaves for garnish.

2. Place the remaining watermelon, onion, cucumber, tomatoes, avocados, peppers, mint, and garlic in the blender.  Squeeze juice of 1 lime and pulse the blender until everything is roughly combined. 

3. Add in the red wine vinegar, olive oil, Sriracha, salt, and pepper.  Pulse again until combined. Do not over-blend; you still want chunks in the soup.

4. Pour into bowls and garnish.  

Chocolate Coconut Banana Bread (adapted from Lil’ Luna)

Ingredients:

·        1 cup granulated sugar

·        1 cup brown sugar

·        ½ cup vegetable oil

·        3 eggs

·        3 tsp. vanilla

·        1-12 oz container sour cream

·        4 overripe bananas

·        2 cups chocolate chips

·        1 cup shredded coconut

·        2½ cups flour

·        1 tsp. baking soda

·        1 tsp. baking powder

·        1 envelope dry whipped topping (we used Dream Whip brand)

·        2 additional tsp granulated sugar

·        Pinch of salt

Directions:

1. Preheat oven to 350 degrees.  Spray two loaf pans. 

2. Beat the sugars, oil, and eggs.  Add vanilla, sour cream, and bananas and mix well. 

3. In a separate bowl, combine flour, baking soda, baking powder, salt, and powdered whipped topping.  Add dry mixture to wet mixture and mix well.  Fold in chocolate chips and coconut. 

4. Pour into prepared pans, sprinkle the top with remaining granulated sugar, and bake for 40-50 minutes. 

5.  Let cool on wire rack and serve.