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FOOD & BEVERAGE

FEATURED
RECIPIE

Mark Florimonte | Executive chef

Hello again, part Deux. I am so excited to be back at Kingsmill
Resort, it’s been a long 8 years since my last stint. Last time was a
very exciting time, we opened the JLG, and The River Pool area
almost at the exact same time. This time I am full of energy and
fresh ideas to help add to fun and great experiences for our
members and guests. I love FOOD and building GREAT teams!
This is the best time of year to be a foodie, the gardens are coming
alive with fresh fruits and vegetables, giving us the ability to create
amazing fresh summer refreshing dishes. Besides golf and
running, gardening is one of my favorite hobbies, not only for the
fresh vegetables but to also help me relax and clear my mind. My
garden is about halfway there, but it is already producing
tomatoes, basil, cucumbers and bell peppers. It’s amazing that I am
reaping my rewards already and we are just going into July.
With tomatoes, peppers, cucumbers and basil ready to pick, lets
make Gazpacho. It’s a great refreshing dish that does not require
you to turn your oven on and heat up the house.
Gazpacho

2 lbs Roma tomatoes
1 large cucumber, peeled and seeded
1 medium green pepper, seeded
1 ounce fresh basil, (roughly 8 large leaves)
1 ounce fresh cilantro, (roughly ¼ of a bunch)
3 garlic cloves
1 cup V-8 juice
1 tablespoon cracked black pepper
1 Tablespoon Kosher salt
1 slice of bread
EVOO to taste

Dice all the vegetables and spread out on a tray and season with
salt and pepper. I like to let it sit at room temperature for 2-3 hours
so that all the natural sugars have an opportunity to rise to the
surface.
Soak the bread in the V-8 juice until it is completely soft, the acts
like a binder and will give your gazpacho a creamy texture.
Add all the ingredients in a blender or food processor and blend to
the consistency that you desire. Some like a completely smooth
texture, I prefer slightly chunkier, having more texture and
somewhat more of a bite.
Chill it very well, I prefer to eat gazpacho the next day, this allows
all the flavor to come together and meld.
Spoon into a martini glass, (love the presentation), and drizzle the
olive oil on top. I suggest making a crostini with pesto and serve
together. Makes approximately two quarts.

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