Inside the Picnic Basket: Tomato Melon Gazpacho

We all have a meal to prepare for Dîner en Blanc to pack inside our picnic baskets for the most enchanting evening of the summer. In this series, we bring the stories and recipes of local chefs and food lovers to help inspire your own magical meal. We are pleased to present the first installment of this year’s Dîner en Blanc inspired recipes!

sbraga

“Make things happen.”
That’s the mantra that celebrated Chef Kevin Sbraga reminds himself of daily to keep his focus on why he works in the competitive culinary world and what he wants to achieve. “I’ve always made goals for myself,” says the chef and owner of the modern American restaurant Sbraga and Southern-inspired The Fat Ham in Philadelphia, and winner of Bravo TV’s “Top Chef: Season 7.” Kevin has given us a recipe which sounds perfect to add to your picnic basket!

Tomato Melon Gazpacho

Yield: 2 qt. ( about 10 portions)

900 g. roma tomato, quartered

450 g. cantelope, peeled and cut into large chunks

3 g. mint leaves

5 g. garlic clove, sliced

15 g. ginger, peeled and sliced

2 g. thai chile

20 g. lemon juice

25 g. sugar

100 g. red onion, sliced

5 g. kosher salt

25 g. extra virgin olive oil

37 g. duqqa spice mix (recipe as follows)

Olive oil (for garnish)

Crushed cashews (for garnish)

Method:

Combine all ingredients in a large bowl. Rest in refrigerator and allow to marinade for at least 24 hours. Blend soup until smooth. Garnish with cashews and olive oil. Serve chilled.

 Duqqa Spice Mix

Yield: 75 g (about ½ a cup)

20 g. pumpkin seed, toasted

40 g. cashew, toasted

3 g. black pepper

2 g. sesame seed

6 g. coriander

1 g. cumin

3 g cardamom, husk removed

Method:

Toast spices (pepper, sesame, coriander, cumin, cardamom) and mix with pumpkin seed and cashews. Store in a dry container until ready to use.

TomatoMelonSoup

 

 

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