Watermelon Gazpacho
This beautiful and delicious summer soup features seasonal fruits, vegetables, herbs, and spices and is sure to be a hit on any summer menu. Trainees from Cohort 20 dressed it up a notch with a drizzle of tahini cream, but you can also top it with additional fresh herbs or sour cream. Flavorful and refreshing, this chilled gazpacho was a big hit at shift meal last week! If you try it at home, let us know what you think!
Watermelon Gazpacho
Recipe yield: 2~3 quarts of soup
Ingredients:
Base:
2 Tbsp olive oil
¼ cup red wine vinegar
½ tsp Cayenne pepper
2 tsp ground cumin
2 tsp ground coriander
2 limes, juiced and zested
1 ½ Tbsp Kosher salt
2 quarts watermelon, chopped
Garnishes:
1 Tbsp garlic, chopped
1 cucumber, chopped fine
1 red onion, chopped fine
1 red bell pepper, chopped fine
1 Serrano pepper, chopped fine
¼ cup cilantro, chopped
Method of Preparation:
Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.
First, make your base: combine all base ingredients in a large blender-safe container. Blend with an immersion blender until fully pureed. Reserve until ready to serve.
Fold in garnishes and let the dish sit for at least 15-30 minutes.
Taste for seasoning and texture.
Serve cool.