Watermelon-Strawberry Gazpacho With Goat Cheese |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Use only the reddest, most fragrant watermelon and strawberries. Adapted from a recipe by Nicky at delicious:days. Ingredients:
1 lb watermelon, chunks |
1/2 lb strawberry |
1/4 cup white wine |
6 small goat cheese, single-serving size discs |
1 pinch sugar |
1 pinch fine sea salt |
1 pinch fresh ground black pepper |
extra-virgin olive oil |
fresh mint leaves |
Directions:
1. Remove the rind and any pale flesh from the watermelon. Remove the seeds and place 1 lb of the reddest watermelon into a blender. Process until smooth then pour into a strainer. You need 1 2/3 cups of watermelon juice.
2. Wash the strawberries, remove the hulls and cut in quarters. Add to watermelon juice in the blender. Add the wine, and a pinch each of sugar, salt and pepper, and process until very smooth. Refrigerate at least 3 hours (or, if you need it at once, add 2-3 ice cubes and process until smooth).
3. Line a baking sheet with parchment. Place goat cheeses on prepared sheet. Bake in a preheated 400F oven for 3-5 minutes, until warm and soft, but still white (do not allow to brown).
4. Pour the soup into shallow soup bowls, then add a cheese disc to each bowl. Top with a tiny drizzle of high-quality extra-virgin olive oil, a pinch of black pepper, and mint leaves.
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