
Watermelon Gazpacho with Torched Chevre
Ingredients
- 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
Preparation
- 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.
- 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.
- Categories: Recipes, VOL 5 - ISSUE 2 • SPRING 2017
- Tags: Vegetarian
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