Rachael Ray is unique in the world of professional cooking because she has no formal training. She did not graduate from any of the world’s culinary institutes and she does not own a restaurant. Despite these differences, she has managed to build a personal cooking empire that includes instructional shows, cookbooks, kitchen products, and even her own talk show. She parlayed her time working at a Macy’s store early in her career into 30 Minute Meals cooking classes, which eventually became a segment on a local newscast. Shortly after publishing her first book, Ray appeared on Today and was offered a Food Network contract for her own show in 2001.
Ray specializes in simple, quick meal preparation. She has shared her tips and techniques on several national television shows and became host of her own television talk show, Rachael Ray, in 2006. She has starred in several Food Network shows in addition to 30 Minute Meals, including $40 a Day and Rachael’s Vacations. In addition to her television shows, cookbooks, and a magazine, Ray is the spokesperson for a variety of food products and has a line of home goods.
Learn more about Rachael Ray at her official website.
Also, be sure to check out our list of other deliciously nutritious celebrity recipes in our Celebrity Chef Recipe Round-Up.
Rachael’s no nonsense methods for cooking make this gazpacho dish a simple, yet tasty summer meal. Some people are put off by the idea of cold soups, but wait until you try the bright, fresh flavor of this recipe. It is the ideal meal to help you cool down during the heart of the sweltering hot summer months.
This watermelon and tomato gazpacho features a variety of ingredients you probably already have in your kitchen. Best of all, it highlights the fresh flavors of two of summer’s most popular foods. You might not think tomato and watermelon pair well together, but you will be surprised when you try this cool soup.
Watermelon and Tomato Gazpacho by Rachael Ray
2 cups seedless watermelon
2 pounds peeled ripe tomatoes or 1 can San Marzano tomatoes (32 ounces)
1/2 English (seedless) cucumber, peeled and coarsely chopped
1/2 medium red onion, coarsely chopped
1 small red bell pepper, seeded and coarsely chopped
1 Fresno chili pepper, chopped
1 tablespoon hot sauce, to taste
Juice of 1 lime
2 tablespoons aged balsamic vinegar
1/4 cup extra virgin olive oil (EVOO)
1/4 cup flat leaf parsley
Salt and pepper
For Rachael’s complete gazpacho recipe, click here.
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