Good Taste with Tanji - Wine, food and fun with Tanji Patton.

Ingredients

Soup (4 Servings)

• 2 cups Watermelon, peeled and cut
• 1 ea Roma tomatoes, seeded and quartered
• 1 cup English Cucumbers, Peeled, seeded, cut
• 1tsp Jalapenos, seeded
• ½ cup Red Bell peppers, Seeded and cut
• TT Kosher Salt
• TT Tabasco

Garnish

• 2 tbsp Seedless watermelon, small dice
• 1 tbsp red onion, small dice
• 2 tbsp cucumber, peeled, seeded, small dice
• 1 tbsp yellow bell pepper, seeded, small dice
• 1 tbsp celery stalk, small dice
• 1 oz mint, chiffonade
• 1 oz basil, chiffonade
• 1 tbsp Olive Oil

It’s the gazpacho you know and love, but infused with juicy watermelon. Thanks to my friends at the Houstonian Hotel & Spa for helping us cool off!

Method for the Soup:

In a blender puree the watermelon, tomatoes, cucumber, jalapeños and bell pepper then strain through a chinoise, pressing on the solids to extract as much body as possible.  Season the soup to taste with Tabasco and salt.

Method for the Garnish:

Small dice all remaining ingredients, toss with extra virgin olive oil, season with salt and pepper.  Use diced vegetables to garnish above soup.

2 Responses to Houstonian Watermelon Gazpacho

gay wright says: September 6, 2011 at 4:28 pm

I give up…what is a chinoise? I guess “chiffonade” is what results.

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Tanji says: September 6, 2011 at 4:56 pm

A chinoise is a fine sieve shaped like a cone that’s used to strain liquids – it removes all solids.

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