Salt, to taste
In a blender jar, combine tomatoes, watermelon, half cucumber, garlic, Fresno chili, vinegar and sugar. Puree until smooth (about 30 seconds). Emulsify with 3 tablespoons olive oil and season with salt.
To make the salsa: Combine chopped chives, 1/4 cup cucumber, red onion and 1 tablespoon olive oil. Season with salt.
Pour gazpacho into 4 chilled bowls. Spoon salsa on top.
Source: Chef Tim Spinner, Cantina Feliz.
Avocado Corn Gazpacho
1 zucchini, diced
1 yellow pepper, diced
1 red pepper, diced
1 small yellow onion, small diced
1 jalapeño, seeded, minced
1 teaspoon minced garlic
3 ripe avocados
1 1/2 cups, fresh corn
1/3 cup cilantro leaves, chopped
1/2 cup lime juice
5 1/2 cups vegetable stock
1 teaspoon salt
1 teaspoon black pepper
In a bowl, combine the finely diced zucchini, peppers, onion, jalapeño, garlic and corn.
Halve and pit the avocados. In a blender or food processor, puree one-half of one avocado along with vegetable stock, lime juice, cilantro.
Dice the remaining avocado and add to bowl with diced vegetables. Combine with pureed mix, season with salt and pepper and chill for a few hours to meld flavors.
Source: Chef Chris Siropaides of Georges' Restaurant.
4 cups fresh raspberries
2 cups frozen raspberry puree (available in most supermarkets)
3 red bell peppers, seeds removed, roughly chopped
2 vine ripe tomatoes, roughly chopped
1 English cucumber, peeled and sliced ¼ inch thick
1 long hot chili pepper (or ½ jalapeño pepper) seeded and roughly chopped
1 1/2 cups cold water
1 1/2 tablespoons kosher salt
2 tablespoons elderflower syrup or simple syrup
½ teaspoon mustard oil (available in most organic grocery stores) or very good quality, extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
Combine all ingredients and blend until smooth. Strain puree to achieve smooth texture.
Check for seasoning and adjust with additional salt or red wine vinegar if necessary. Chill.
Serve with a few drops of mustard oil on top. Serves 4-6.
Source: Chef Greg Vernick, Vernick Food & Drink.