This week’s recipe is gazpacho. As a chef and home cook, I've made countless variations with fruits and vegetables from tomatoes to blueberries to fennel. Regardless of what kind you make, it should be refreshing. This is primarily because the main ingredients are acidic and the soup is served cold.
The recipe this week is a honeydew cucumber gazpacho. This beautiful green soup is as refreshing as it looks and it's perfect for a hot summer day. I recently served it with grilled shrimp.
Cucumber Melon Gazpacho:
1/2 honeydew, peeled, cleaned, and chunked
2 English cucumbers, peeled and chunked (save peels)
1 Serrano chili, deseeded
1/2 bunch cilantro
1/2 bunch chives
Juice from one lime
1. Start a pot of boiling salted water. Have a bowl of ice water ready on the side. Once water is boiling, add cucumber peels, chili, cilantro, and chives and blanch for 10 seconds.
2. Transfer to ice water immediately to shock. Remove once cool.
3. Puree all ingredients together and season. Serve chilled.
1. Marinate shrimp with your favorite marinade or use a mixture of olive oil, white balsamic vinegar, oregano, garlic powder, salt, and pepper. Let the mixture sit for about 10 minutes before grilling.
2. If using wooden skewers, remember to soak them in water for 30 minutes before skewering the shrimp and grilling. The shrimp are ready when they turn pink on both sides.Chef’s Tip: Nothing bothers me more than food that used to be green and turned swamp green or even brown. I am not saying it will taste bad if it is swamp green, but it won’t taste as fresh and crisp as it could. Often seen in smoothies, pestos, or green gazpachos, this browning can (and should) be avoided. To avoid this, all you need to do is blanch and shock your green ingredients before pureeing and/or mixing in the acid.