Daily Special: Tomato-Watermelon Gazpacho

With Poached Shrimp and Cilantro Crema
Recipe by Chef Alyssa Gorelick of Chef Alyssa’s Kitchen

Serves 8

3 pounds tomatoes, cored

1 pounds watermelon, peeled and seeded

2 pounds cucumbers, peeled and seeded

1 bell pepper

¼ red onion

2 Tablespoons sherry vinegar

3 tablespoons extra-virgin olive oil

1 jalapeño, seeded

2 Tablespoons chopped cilantro

2 Tablespoons fresh lime juice

Salt to taste

2 scallions, thinly sliced

 

Bring a large pot of water to a boil. Have a bowl of ice water nearby. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to the ice water to chock.

Peel the tomatoes and halve them crosswise and pull out the seeds; discard.

Cut watermelon and remaining vegetables into chunks, combine all ingredients in a bowl and toss to coat.

In a food processor, puree the ingredients and adjust seasoning.

Refrigerate until chilled, at least 1 hour.

 

½  pound Shrimp

2 bay leaves

1 lemon

1 Tablespoon olive oil

Salt and cayenne pepper to taste

 

Bring 1 quart boiling water with 2 bay leaves and ½ lemon to a boil. Add the shrimp to cook for 3 minutes, remove and shock in ice water.

Drain, slice in half and toss with olive oil, juice from remaining lemon, salt and cayenne pepper to taste.

 

Cilantro Crema

2 Tablespoons fresh cilantro

¼ cup Mexican crema or sour cream

Salt to taste

 

Combine all ingredients.

Serve Gazpacho topped with shrimp salad and crema.

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