Pretty Watermelon Gazpacho with Blackberries
watermelon cubes, grape tomatoes, micro cilantro, nasturtium whorls
edible flower petals, celery leaves, fruity olive oil
I purchased the obligatory feta cheese, tangy Bulgarian Feta to be exact, to garnish my watermelon gazpacho. But when it came time to plate my chilled soup, I thought watermelon + feta is way too predictable and the homogenous pale red soup needed some extra visual pizzazz. Additionally, I wanted to serve a soup that would appeal to my #glutenfreevegan friends… enter blackberries, grape tomatoes, and edible flowers.
The soup recipe is quite intriguing – a balance between sweet and savory -a summery marriage of juicy watermelon and red ripe tomatoes. Spicy green chile, cool cucumber and pungent red onion round out the flavors while my beloved vinagre de jerez is the spark that gives gazpacho its unique character. Good fruity olive oil adds a rich mouthfeel.
Watermelon Gazpacho Recipe
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A Unique Watermelon Salad
Watermelon Brick, Pomegranate Syrup, Feta, Cucumber
Borage, Basil, Red Onion, Cayenne, Olive Oil, Sprouted Watermelon Seeds
Welcome to My
BORAGE & BASIL
The Borage & Basil Bistro is a bright sunny spot, a virtual place to enjoy summer’s bounty on a pretty plate. A relaxing place to sip a nice cool, crisp and melon-y Sauvignon Blanc. Fresh picked herbs and edible flowers dominate the menu.
Today’s salad special takes the ubiquitous combination of watermelon and feta and adds our eponymous borage & basil. Like bright stars falling from the summer sky…with it’s electric blue color and a faintly sweet flavor with hints of cucumber, borage makes the presentation pop! Pomegranate syrup adds sweet and tangy notes, while sprouted watermelon seeds add interest – they’re high in protein, with a nutty flavor and a crunchy texture. It’s a visually striking salad, light yet satisfying. And it just screams summer!
Unique Watermelon Salad Recipe
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Blistered Shishito Peppers, Mitsuba, Tiny Watermelon Balls
Radish Sprouts, Pistachio, Feta, Lime Vinaigrette, Korean Red Chili Powder, Lime Zest
The namesake of the Venetian Renaissance painter known for his use of brilliant reds and whites, “Carpaccio” was the inspiration for this summer treat. Giuseppe Cipriani, owner of Harry’s Bar invented the dish in 1950, the year of the great Carpaccio exhibition in Venice. It was inspired by the Contessa Amalia Nani Mocenigo, a frequent customer at Harry’s Bar whose doctor had placed her on a diet forbidding cooked meat. The original dish was simply paper-thin sliced raw beef topped with a mustard sauce. In the 63 years since its invention, the culinary term “carpaccio” has come to mean almost any dish composed of thinly-sliced raw food spread out on a platter.
In a challenge to make an elegant watermelon dish, I turn to carpaccio… plus mitsuba, a Japanese herb with a fresh, wild, sweet flavor similar to angelica which adds the herbaceous note. Then smoky grilled shishito balance the cool crisp watermelon. Radish sprouts add a pungent peppery characteristic. Just a little bit of feta adds richness and saltiness, while roasted pistachios add that nutty character. Gochugaru (Korean red chili powder) brings the heat and lime adds the bright citrusy notes. Elegant Watermelon? It’s possible.
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