Page 6 - July August v3(11)

BON APPÉTIT

E X E C U T I V E C H E F : H A R O L D R A M O S

In a large bowl combine the following ingredients:
H A R O L D R A M O S
E X E C U T I V E C H E F , C C C O U N T R Y C L U B
Core your tomatoes and chop into quarters
Peel cucumber and cut into chunks
With the temperatures rising, a great way to beat the heat
Cut pepper in half, remove core and seeds. Chop into large
is with a chilled soup like Gazpacho. Summer is the perfect time pieces
to make this Spanish treasure because the main ingredient Cut the watermelon into large chunks, discard seeds
(tomatoes) are at their peak season for flavor and variety. Slice garlic and drizzle with sherry and red wine vinegar
Mix ingredients well, add salt to taste
This version ramps up the seasonality by the addition of Marinate in refrigerator overnight
Watermelon. This recipe is versatile and can be revamped by The following day, combine marinated vegetables in
blender and puree until smooth. Drizzle in olive oil
using other seasonal melons and heirloom varieties of tomato.
Strain the soup into a pitcher
When choosing an olive oil, go with a high-quality extra virgin
Store covered in refrigerator until ready to serve
variety. The higher quality olive oil will lend a herbaceous and
fruity component that inferior oils lack. Watermelon Gazpacho: Makes 1 qt

1 pound ripe watermelon, flesh only 2 garlic cloves, peeled
Make this recipe as an afternoon snack or prepare it for an 2 pounds ripe red tomatoes 3/4 cup Spanish extra-virgin olive oil
elegant dinner party. Gazpacho is a recipe that is both 8 ounces cucumber Salt to taste
versatile and delicious. 3 ounces green pepper
1 tablespoon sherry vinegar
1 tablespoon red wine vinegar