Tuesday, July 31, 2012
Bite with Belkys: Watermelon Gazpacho from East End Brasserie
It just keeps getting hotter, and one local chef is going to show us how to cool down with a fresh summer soup. It's time to grab A Bite with Belkys.
The Chef: Steven Zobel
The Restaurant: East End Brasserie (Atlantic Resort and Spa)
The Dish: Watermelon Gazpacho
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
plain greek yogurt
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.
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.
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