HOUSTON – From Chef Luis Roger of BCN Houston Taste & Tradition:
FRESH GAZPACHO WITH BASIL LEAVES & FRUIT
Yield: 8 portions
- 4 lbs. ripe roma tomatoes (sliced in quarters)
- 2.5 cups seedless watermelon (cut in cubes)
- 1 oz. jerez vinegar
- 1.5 Tbsp. sea salt
- 1 cup white onion (diced)
- 1 cup green bell pepper (diced)
- ¾ cup cherry puree
- ½ cup extra virgin olive oil
In blender, mix all ingredients except for olive oil, blend until liquid. Strain and return to blender. Add olive oil and blend for 4 seconds. Chill in refrigerator until ready to serve.
GARNISH
8 watermelon cubes (small cut)
8 papaya cubes (small cut)
8 mango cubes (small cut)
8 apple cubes (small cut)
32 small basil leaves
extra virgin olive oil
Sea salt flakes
Fresh ground pepper
Place one cube of watermelon, papaya, mango & apple per bowl. Top fruit with basil leaves. Pour gazpacho around fruit, leaving fruit visible. Drizzle drops of olive oil in circle formation. Add a pinch fresh ground pepper and sea salt flakes.