- Prep time
- 10 minutes, plus 20 minutes chill time
- Cook time
- 8-10 servings
This fresh take on gazpacho makes a refreshing appetizer or first course on a hot summer evening.
- 4 tomatoes, chopped rough
- 1 melon (Tuscan, cantaloupe, honeydew or watermelon), rind removed, deseeded and chopped rough
- ½ cucumber, peeled and deseeded
- ¼ cup champagne vinegar
- 1 tablespoon extra virgin olive oil
- Kosher salt and cracked black pepper to taste
- 1 shallot, diced fine for garnish
Puree tomatoes, then press the pulp through a fine mesh strainer and set aside.
Puree the melon, cucumber, vinegar and olive oil together in a blender until smooth. Pass through a fine mesh strainer and discard any remaining solids. Fold together melon and tomato purees.
Season gazpacho to taste with salt and pepper. Chill in refrigerator for a minimum of 20 minutes before serving.
Serve cold and garnish with diced shallot and a couple of drops of olive oil.
Techniques used in this recipe:
Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.
In Bordeaux and California, Semillon is often blended with Sauvignon Blanc. Because of its lean tartness Sauvignon Blanc is quite the opposite of Semillon - and, as they say, "Opposites attract." Outside Bordeaux, Semillon is becoming quite popular in Australia.
Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".
An Australian grape packed with a spicy and musky personality. Most importantly, Gruner Veltliner often has an intriguing minerality.
A delicious, light, lemony, often slightly fizzy wine. Not as full bodied as Chardonnay, as minerally as Riesling, or as herbal as Sauvignon Blanc. Albarino's flavors range from zingy citrus-peach to almond-honeysuckle.