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Tay's Foodie Fridays August 2, 2013 CrossFit Stapleton- Denver, CO

Refreshing Watermelon Mint Gazpacho for the hot summer days! 



1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.


A. Deadlift build to a tough triple 3″ deficit in 10-15mins

B. Max Side Plank (both sides) rest as needed btw attempts

20min AMRAP @ 80-90% effort
Run 200m
FLR on floor accumulate 45sec
15 supermans (5-10# plate in hands)
30 DU

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