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Gazpacho
1 1/2 cups tomatoes, peeled, seeded, medium dice
1 cucumber, peeled, medium dice
1/2 cup red pepper, seeded, medium dice
1/2 cup green pepper, seeded, medium dice
1/2 cup yellow pepper, seeded, medium dice
1/2 cup red onion, medium dice
2 garlic cloves, roughly chopped
3 Tvsp. cilantro, roughly chopped
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1/4 cup olive oil
10 fl. oz. V8 tomato juice
1 tsp. Tabasco
1 1/2 tsp. salt
1/4 tsp. black pepper
3/4 tsp. cumin
Makes 1 1/2 qts.
1. Combine all ingredients in a blender and puree.
2. Refrigerate for several hours. Adjust seasoning if ncessary.
3. When serving, garnish with finely diced cucumber, tri-colored peppers and croutons.
Chilled Cantaloupe Soup
Granite:
1 cup white wine
1/2 cup granulated sugar
2 Tbsp. lime juice
1 Tbsp. Midori Liquor
3 limes, zested
Soup:
1 cantaloupe, medium dice
3/4 cup orange juice
1/4 cup cornstarch
1/2 cup champagne
3 Tbsp. lemon juice
1 qt. sparkling water
3 oranges zested
2 lemons zested
5 oz granulated sugar
as needed cantaloupe, melon balls
1. For the granite: Combine the white wine, sugar, lime juice, midori, and lime zest in a shallow pan and freeze for 3 hours, stirring every 30 minutes with a fork until a slushy consistency is created. Reserve until needed.
2. For the soup: Puree the diced melon and fresh orange juice in a blender until smooth, refrigerate.
3. Make a cornstarch slurry with the cornstarch and 3 Tbsp. champagne.
4. Bring lemon juice, sparkling water, orange and lemon zests and sugar to a boil in a small sauce pan. Thicken with the cornstarch slurry. Cool until the mixture has thickened.
5. Add melon puree to the cooled mixture. Add remaining champagne to the mixture.
6. Garnish soup with melon balls.
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