Gazpacho Shooters With Watermelon And Peach Skewer... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I haven't done this yet, but I will, this summer. I love the sweet skewer with the spicy cold soup! Ingredients:
2 1/2 pounds brandywine or other flavorful beefsteak tomatoes |
1 garlic clove, smashed |
1/2 small jalapeno, seeded |
2 tablespoons cider vinegar |
1/2 small red onion, finely diced |
1 large celery rib, finely diced |
1/2 medium european cucumber - peeled, seeded and finely diced |
salt and freshly ground pepper |
extra-virgin olive oil, for drizzling |
seedless watermelon, cut into 2-inch cubes |
8 stoned and peeled peaches |
1 tablespoon fresh lemon juice |
1/4 cup extra-virgin olive oil |
1 tablespoon sherry vinegar |
1 teaspoon finely grated lemon zest |
sea salt |
fresh herbs or herb flowers (such as lavender or borage), for garnish |
Directions:
1. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a sharp knife, make a shallow X in the bottom of each tomato. Add the tomatoes to the boiling water and blanch just until the skins begin to pull away, about 20 seconds. Using a slotted spoon, immediately transfer the tomatoes to the ice water. Drain and peel the tomatoes.
2. Halve the tomatoes crosswise. Squeeze the seeds into a sieve set over a bowl. Press on the seeds to extract the juice; discard the seeds.
3. Cut the tomatoes into large chunks. In a food processor or blender, puree the tomatoes with 1/2 cup of the strained juice.
4. Add the garlic, jalapeno, vinegar and half each of the diced red onion, celery and cucumber and process until smooth.
5. Transfer the gazpacho to a bowl. Stir in the remaining diced red onion, celery and cucumber and season with salt and pepper.
6. Place in the refrigerator to chill while you make the skewers.
7. On small skewers, alternate the watermelon cubes and pieces of peach.
8. In a small bowl, mix the lemon juice with the oil, vinegar and half of the lemon zest to make the dressing.
9. Arrange the skewers on a serving plate and pour the dressing on top.
10. Sprinkle with sea salt, the remaining 1/2 teaspoon of lemon zest and the herb flowers.
11. Pour chilled gazpacho into small glasses, drizzle with olive oil and serve with two skewers per shot glass.
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