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

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.

• Categories: Recipes, VOL 5 - ISSUE 2 • SPRING 2017
• Tags: Vegetarian

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