Chilled Melon Soup with Jalapenos and Mint and Spicy Watermelon Gazpacho from down home down town by jeff mall, zin restaurant and wine bar and josh silvers, syrah bistro
Saturday, July 24, 2010
Chilled Melon Soup with Jalapenos
2 teaspoons olive oil
1 jalapeno chile, seeded and minced
1 ripe cantaloupe or honeydew melon (about 2 1/2 pounds) halved and seeded
1 cup buttermilk
1/4 cup seasoned rice wine vinegar, plus more to taste
1 cup loosely packed fresh mint leaves, plus a few sprigs for garnish
2 teaspoons kosher salt
About 1/4 cup creme fraiche for serving
In a small skillet, heat the oil over medium-high heat. Add the jalapeno and cook, stirring for 1 minute. Remove from heat and set aside.
Scoop out the flesh of the melon and cut it into small chunks. Working in batches if necessary, put the melon chunks in a blender with the buttermilk, the 1/4 cup rice wine vinegar, the mint, and salt. Puree until smooth. Add the jalapeno and pulse to mix. Taste and add more vinegar as desired (up to 1/4 cup, depending on the sweetness of the melon).
Refrigerate for at least 1 hour or up to 24 hours; whisk to recombine before serving. To serve, ladle into shallow bowls and dollop with the creme fraiche. Makes 4 first-course servings.
Wine Pairing: Alexander Valley or Dry Creek Valley Sauvignon Blanc.
Spicy Watermelon Gazpacho
1 teaspoon pasilla chile powder
1 teaspoon pimenton(Spanish smoked paprika)
1 teaspoon New Mexico chile powder
1/2 cup sugar
1/2 cup water
1 small seedless watermelon(about 3 1/2 pounds), peeled and cut into chunks
1/2 red onion, finely chopped
1 red bell pepper, seeded, deribbed, and finely chopped
1 yellow bell pepper, seeded, deribbed, and finely chopped
1/4 cup finely chopped fresh cilantro, plus springs for garnish
2 limes, plus 1 more if needed
Salt and freshly ground pepper to taste
1 ripe avocado, peeled, pitted, and sliced for garnish
In a small dry skillet, combine the chile powder, pimenton, and New Mexico chile powder. Stir over medium heat until lightly toasted and fragrant, 1 to 2 minutes.
In a small pan, combine the sugar and water. Stir over medium heat until the sugar has dissolved; bring to a boil. Remove from the heat and let cool.
Put half of the watermelon in a blender and add 1/4 cup of the sugar syrup. Blend until smooth. Set aside. Finely chop the remaining watermelon and put in a medium bowl with the onion, peppers, cilantro, and toasted spices. Grate in the zest of 1 lime. Add the watermelon puree and the juice of 2 limes; taste and add more if needed to balance the flavors. Season with salt and pepper. Refrigerate for at least 1 hour or up to 24 hours.
To serve, spoon into small bowls or glasses. Garnish each serving with cilantro sprigs, avocado slices, and a slice of lime and serve. Makes 6 first-course servings.
Wine Pairing: Chilled dry rose of Syrah or Grenache, or Pinot Noir.
Posted by Donald E. Silvers at 10:07 PM |
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