Wow, it’s July 1st! How did this happen?
I was just getting used to warm days and cool nights and it is full-blown summer now. This is such an amazing time of year. I seem to have more energy, late dinners are the norm, and vacations are happening. I want to tell you about a huge event that will be here before you know it:
Beginning August 2nd and continuing through September 10th, the largest Christian music festival in the world – 40 Days And 40 Nights Of Gospel Music – will be happening at The Ark a mere 25 minutes away from the inn.
Thousands of people will be traveling to our neck of the woods to enjoy multiple concerts featuring award-winning artists such as The Isaacs, Ernie Haase & Signature Sound, Lynda Randle, Karen Peck & New River, Booth Brothers, Brian Free & Assurance, and more.
In addition to over 120 concerts, many inspirational speakers including speakers Dr. Jerry Vines, Dr. David Jeremiah, Dr. Johnny Hunt, Dr. Robert Jeffress, Dr. Tim Hill, and more will share their messages of hope and inspiration. (See the schedule here)
We’re so excited and starting to book guests from far and wide that come to enjoy our beautiful rooms and suites, scrumptious breakfasts, and breathtaking scenery. So, if you’re thinking about attending the event or if you’re craving a rest-and-refresh stay at the inn this summer, I urge you to make your reservation now:
Now For The Recipe – Watermelon Strawberry Gazpacho With Basil
Watermelon Strawberry Gazpacho With Basil is incredibly refreshing and absolutely screams summer! It’s fantastic for breakfast, lunch, or even dinner. I prefer it slightly less than chilled, but it’s just plain old fantastic if you’re a chilled soup fanatic.
Watermelon Strawberry Gazpacho With Basil
Serves 4 generously.
2 cups fresh strawberries, hulled
3 cups ripe sweet seedless watermelon, rough-diced
1 English cucumber, peeled rough chopped
1 cup farm fresh tomatoes, rough chopped
1 jalapeno pepper, de-seeded and halved
Zest of 1 lime
Juice of 1 lime
1/2 red onion, rough chopped
1/3 cup basil – save some to use as garnish
4 large mint leaves
3/4 tsp. plus 1/8 tsp. sea salt
1/4 tsp. pepper
1-1/2 Tbsp red wine vinegar
1/4 cup olive oil
Place the strawberries and watermelon in a blender and puree. Then add all the ingredients except the olive oil and blend until it is all well incorporated and smooth. (You can leave the gazpacho chunky if you prefer some texture.)
Slowly add in the olive oil and blend until well-mixed.
Chill. Stir before serving.
To serve: Garnish with a drizzle of olive oil, a sprinkle of sea salt, and some chopped basil. Or, try it with diced cucumber or sliced strawberries.
I hope this letter finds you in good health. Remember, it’s going to be a busy summer here in Northern Kentucky, so make your reservation now. Click here.