Heirloom Tuscan Melon Gazpacho |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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On a hot summer evening, gazpacho makes a great first course. This gazpacho is perfect as a refreshing twist on the traditional recipe. Ingredients:
1 melon (tuscan, cantaloupe, honeydew, or pureheart watermelon); rind removed, de-seeded and chopped rough |
4 heirloom tomatoes (or vine-ripened) chopped rough |
1/2 an english cucumber, peeled and de-seeded |
1/4 cup champagne vinegar |
1 tablespoon extra-virgin olive oil |
kosher or sea salt and cracked black pepper, to taste |
1 shallot, diced fine |
a few fresh mint leaves |
Directions:
1. Purée tomatoes, then press the pulp through a fine mesh strainer; set aside. Purée the melon, cucumber, shallot, mint, vinegar and olive oil together in a blender until smooth, then pass through a fine mesh strainer. Discard any remaining solids; fold together melon purée and tomato purée. Season gazpacho to taste with salt and pepper. Chill in refrigerator for a minimum of 30 minutes before serving.
2. Divide soup evenly between small serving bowls/shot glasses/mini glasses. Garnish with a couple of drops of olive oil if, desired. Serve ice cold.
3. Tips:
4. 1. Chill your shot glasses/mini martini glasses in the freezer before serving -keeps the soup ice cold and gives a cool frosted look.
5. 2. Match your tomato color to the type of melon you are using: watermelon-use red tomatoes, cantalope - use yellow/orange tomatoes, honeydew - use green zebra tomatoes :-)
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