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

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.
Sign In to post a comment.