Bite with Belkys: Watermelon Gazpacho from East End Brasserie

The Chef: Steven Zobel

The Restaurant: East End Brasserie (Atlantic Resort and Spa)

The Dish: Watermelon Gazpacho

Ingredients:

1 large seedless watermelon, chopped

8 beefsteak tomatoes, chopped

4 cucumbers, peeled and chopped

2 jalepeno peppers, diced

3 red peppers, chopped

3 green peppers, chopped

1 cup red wine vinegar

kosher salt, to taste

ground pepper, to taste

cucumber, diced

plain greek yogurt

mint, julienned

basil, julienned

micro cilantro

1 drizzle extra virgin olive oil

Method of Preparation:

-Start by removing the skin from a seedless watermelon. Then, cut it in pieces and place in a deep container.

-Next, add tomato, cucumber, jalepeno, red pepper, green pepper, and some red wine vinegar. Make sure to season it with a pinch of salt and pepper.

-Finally, blend it all together.

To Plate:

You can serve this dish in a bowl or in a hollow watermelon. First, add some chopped cucumber and watermelon and then pour in the soup. At the restaurant, they finish with a big chunk of watermelon and some cucumber skin. You can garnish with a spoon of yogurt, chopped mint, basil, micro cilantro, and a drizzle of extra virgin olive oil.

Serves: 12

Serving Suggestion: Cucumber Mint Martini

FOR MORE INFORMATION:

East End Brasserie

(The Atlantic Resort & Spa)

601 N Fort Lauderdale Beach Boulevard

Fort Lauderdale, Fla. 33304

www.eastendbrasserie.com