Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Watermelon Jalapeño Gazpacho Shooters
Serving Amount
Ingredients
4 heaping cups seedless watermelon, cubed
1 English cucumber, diced
1⁄2 jalapeño
4 Campari tomatoes, diced, reserve 1 tomato for garnish
2 garlic cloves
2 stalks green onions, chopped, reserve ½ stalk for garnish
1⁄4 cup basil leaves
1⁄4 cup cilantro leaves
3 tbsp red wine vinegar
3 tbsp olive oil plus 1 tsp. for garnish
Salt and pepper to taste
Instructions
Step 1
Add all ingredients to a blender. Add salt and pepper to taste. Pour into desired container to cool. Chill 4 hours or overnight.
Step 2
Pour into shot glasses or other small glasses and garnish with diced tomato, green onion and olive oil drizzle.
