Page 10 - ClubLife 080321 Final

CHEF'S CHEF'S
CORNER
CORNER

Watermelon gazpacho

in a large bowl, combine the following ingredients. Cut
out and discard the core at the top of the tomatoes. Chop
1 pound ripe watermelon , (flesh Only)
the tomatoes roughly into quarters. Peel the cucumbers
2 pounds ripe red tomatoes
and cut into chunks. cut the pepper in half and remove the
8 ounces cucumbers
core along with the seeds. Again, chop into large pieces.
3 ounces green pepper
Cut the watermelon into large chunks, careful to discard
1 tablespoon sherry vinegar
the seeds. slice the garlic and drizzle in the sherry and
1 tablespoon red wine vinegar
red wine vinegar. mix ingredients well with plenty of salt
2 garlic cloves, peeled
and marinate in the refrigerator overnight.
3/4 cup Spanish extra-virgin olive oil
the following day, combine the marinated vegetables in
salt to taste
a blender and puree until smooth. Drizzle in the olive

oil and check for seasoning. Strain the soup into a
pitcher and store covered in the refrigerator. Pour

into chilled bowls and drizzle with a bit more olive oil.