Gazpacho Shooters With Watermelon And Peach Skewers Recipe

Gazpacho Shooters with Watermelon and Peach Skewers

From deliathecrone 17 years ago

I haven't done this yet, but I will, this summer. I love the sweet skewer with the spicy cold soup!

Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water. Using a sharp knife, make a shallow X in the bottom of each tomato. Add the tomatoes to the boiling water and blanch just until the skins begin to pull away, about 20 seconds. Using a slotted spoon, immediately transfer the tomatoes to the ice water. Drain and peel the tomatoes.
Halve the tomatoes crosswise. Squeeze the seeds into a sieve set over a bowl. Press on the seeds to extract the juice; discard the seeds.
Cut the tomatoes into large chunks. In a food processor or blender, puree the tomatoes with 1/2 cup of the strained juice.
Add the garlic, jalapeno, vinegar and half each of the diced red onion, celery and cucumber and process until smooth.
Transfer the gazpacho to a bowl. Stir in the remaining diced red onion, celery and cucumber and season with salt and pepper.
Place in the refrigerator to chill while you make the skewers.
On small skewers, alternate the watermelon cubes and pieces of peach.
In a small bowl, mix the lemon juice with the oil, vinegar and half of the lemon zest to make the dressing.
Arrange the skewers on a serving plate and pour the dressing on top.
Sprinkle with sea salt, the remaining 1/2 teaspoon of lemon zest and the herb flowers.
Pour chilled gazpacho into small glasses, drizzle with olive oil and serve with two skewers per shot glass.

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" It was excellent "
bluewaterandsand ate it and said...
Sounds great!
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lunasea 17 years ago
Wow - these sound really delicious! Saving to try...great flavors going on. Thanks!
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waterlily 17 years ago
This sounds amazing! I'll make it as soon as there are wonderful summer tomatoes available for it! Thanks for sharing!
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deliathecrone Johnston, SC

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Reviewed by 1 people