Chilled Watermelon & Tomato Gazpacho, Peppers, & Ceviche - Recipe Finder
Chilled Watermelon & Tomato Gazpacho, Peppers, & Ceviche
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Top Chef, Season 10, Episode 1
Ingredients
Soup:
- 2 tablespoons blended olive oil
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1/2 chopped Fresno pepper
- 1/2 seedless watermelon, chopped free of rind
- 10 roma tomatoes chopped
- 1 red pepper chopped
- 2 celery ribs, chopped
- Salt and pepper to taste
Ceviche:
- 2 sea scallops, diced
- 1/4 lb rock shrimp, diced
- 1/4 lb salmon belly, diced
- 1/2 ripe avocado diced
- 1 tablespoon chopped cilantro
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt and pepper to taste
Directions
To make the soup:
In a medium size pot, heat oil over medium heat. When oil is hot add garlic, shallots, and pepper. Stirring frequently, cook garlic, shallots, and peppers for three minutes, being careful not to burn them. Add all the other ingredients, and simmer until all vegetables are cooked through; about 15 minutes. Season with salt and pepper. Using a food processor or vita mix, blend mixture until you reach desired consistency. Chill in refrigerator in a shallow pan. While the soup is chilling, make the ceviche garnish.
To make the ceviche:
In a small bowl mix all ingredients, being careful not to smash avocados. Season with salt and pepper, and reserve in the refrigerator.
To serve, ladle gazpacho in a small bowl. In the center of the gazpacho, spoon a tablespoon of the ceviche. Finish with drops of olive oil, and serve.
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