August 20, 2014
Chef Scott’s gazpacho has fresh watermelon and cucumber cubes in it that are sweet and crunchy, rounded out by a wonderful use of garlic, and then for body and more dimension finished with a basil olive oil. Absolutely wonderful. Thank you Chef!
1 Large watermelon seedless
2 medium carrots
1 red onion
5 cloves garlic peeled
3 tomatoes, cord with seeds removed
1/4 cup basil leaves
1/4 cup mint leaves
1/2 tsp cumin
1/2 tsp cayenne
1 pinch red pepper flakes
2 sweet cucumbers deseeded, and peeled
Fresh Cracked Pepper
Peel and slice 3/4 of the watermelon into large chunks, save the other 1/4 of the watermelon for the Gazpacho Salsa. Dice the carrots, onions, tomatoes, and cucumbers to approximately the same size as the watermelon. Combine all ingredients in a large container and mix the salt and pepper in. Let marinate for at least 2 hours to allow the flavors to compile and the watermelon to break down.
You will notice that the watermelon has given off a fair amount of moisture. Pour the ingredients into a Vitamix, and puree until smooth. Let refrigerate for a couple of hours or until it is just about cold.
2 sweet cucumbers, deseeded and cut into 1/4″ dice, Do not peel them
1/4 reserved watermelon, cut into 1/4″ dice
2tbsp chiffonade mint
2tbsp chiffonade basil
Kosher salt and Fresh cracked pepper to taste
Combine all ingredients and season with salt and pepper. Place a spoonful carefully into each bowl of Gazpacho, for taste, texture, and color variation.
1 cup Extra Virgin Olive Oil
1 cup basil
Puree ingredients in a blender, put into a fine tip squeeze bottle, and use as garnish for Gazpacho.