Tomato-Watermelon Gazpacho with Almond Tuile - Recipe -
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Tomato-Watermelon Gazpacho with Almond Tuile

NOTE: The ingredients in this soup can vary in size and water content, so it is important that you make adjustments to acheive the correct consistency.
Step 1
20 each tomatoes, roma • seeded and chopped
1 each watermelon • seeded and chopped
2 each onion - medium • chopped
3 each jalapeno • seeded and chopped
4 each cucumber • peeled and chopped
1 can tomato juice
.5 cups red wine vinegar
2 tbsp salt
1/4 cup cholula

1. Puree in a vita prep in batches.

2. Adjust consistency and seasoning once the process is complete.

3. Chill thoroughly and serve in chilled square soup bowls.
Step 2
1 each english cucumber • brunoise
1 each red onion • brunoise
1 each red pepper • brunoise
1/4 cup chopped parsley
1/4 chopped mint
red wine vinegar as needed
salt as needed
pepper as needed

1. Combine all ingredients

2. Add two heaping tablespoons of vegetables to each 8 oz serving of gazpacho in the center of the bowl
Step 3
1 each soft baguette • crust removed
1 cup almonds, sliced
1/4 cup maple syrup
1/4 cup egg yolks - pasteurized
sea salt as needed

1. Slice the baguette with the crust removed into three sections.

2. Slice each section lengthwise on a slicer approximately a centimeter thick to create "tuiles"

3. Combine the maple syrup, egg yolks, and almonds in a bowl

4. Place the tuiles on a greased, lined sheet tray

5. Carefully spread a small amount of the almond mixture upon each tuile

6. Bake at 300F until crispness is acheived, about 8-10 minutes rotating as needed during cooking process to prevent over browning of the almonds

7. Garnish each bowl of soup with two tuiles on the side, as shown.
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