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Watermelon Gazpacho with Torched Chevre

Watermelon Gazpacho with Torched Chevre


  • 6 C Seedless Watermelon Chopped
  • 1 C Cranberry Juice
  • 2 C Peeled & Seeded Cucumber
  • 1 C Chopped Celery
  • 1 C Chopped Red Onion
  • 1 C Chopped Red Pepper
  • 1 C Chopped Jicama
  • ½ C Chopped Cilantro
  • ½ C Chopped Italian Parsley
  • 1 Tsp Chopped Jalapeilo
  • 3 Tbsp Sherry Vinegar
  • TT Salt and Pepper
  • 1 Large Sourdough Crouton
  • 1 Tbsp Chévre Cheese


  1. Puree the watermelon and the juice, then run that through a strainer, reserve in a bowl. Add all the vegetables and the vinegar, then slowly add the jalapeilo a little at a time. Add salt and pepper to taste.
  2. Toast the crouton and smear the cheese on top. Torch the cheese lightly with a brulee torch. Place in center of bowl pour the gazpacho around until crouton floats. Let this sit covered and refrigerated for at least an hour.

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