Wednesday, September 24, 2014

watermelon gazpacho

One of the appetizers at the August TK dinner event was this Watermelon Gazpacho. I know, You're thinking "appetizer"? But those cups are actually pretty small so these servings are not nearly as large as the photo suggests.
What can I tell you about this? I think this is one of those love it or hate it dishes. I loved it. Totally refreshing and using an 'in-season' fruit that I had grabbed at the Farmers Market the day prior. Also, it's Gazpacho! NO cooking! A bit of chopping and then it all goes into the food processor.
This was Easy. It was filling. I was happy to serve it.

Husband and daughter thought it was weird. What can ya do...



YOU WILL NEED:

Gazpacho -

1 lb seedless watermelon - rind removed - coarsely chopped
1 large tomato -seeds removed - coarsely chopped
1 cucumber - coarsely chopped
1 jalapeno - seeds removed
2 tablespoons olive oil
1 tablespoons red wine vinegar
salt
pepper

Crema and assembly -

1/4 cup toasted almonds
1/2 cup Feta cheese - crumbled
1/4 cup sour cream
3 tablespoons milk
1 1/2 cups watermelon - cubed
1 cup cucumber - cubed
olive oil
salt
pepper

TO DO:

Chop that tomato up and let it sit in a colander over a bowl for about a half hour.
You want as much as possible of the liquid to drain out otherwise your soup is going to be super runny (you might be fine with this - I was not)

Puree the watermelon, tomato, cucumber, jalapeno, oil, and vinegar to desired consistency.
Transfer all this to a large bowl.
Taste for seasoning and add salt and pepper as needed.
Cover and refrigerate.
(I made this a day ahead of time and it was perfect)


For the Crema,

Make sure you toast those almonds.
Spread them out on a baking sheet and toast at 350 for about 7 minutes.
Remove and set aside.
Mash the Feta cheese into the sour cream until almost smooth.
Whisk in the milk.
Cover and refrigerate until ready to use.

ASSEMBLY -

Divide the cubed watermelon and cucumber into each serving dish.
Pour the Gazpacho over the top of the cubed items.
Drizzle a teaspoon of olive oil.
Divide the Crema over the top of the oil.
Add the toasted almonds.
Sprinkle with a little salt and pepper.
Serve immediately.










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