Great Performances Hospitality at Home Chilled Summer Soups
Watermelon & Thai Chile Gazpacho
Created and developed by Chef Georgette Farkas for Great Performances Put your own personal spin on this cooling summer soup. Make it smooth or leave it a little chunky. Dial up the spice or keep it mellow. Keep in mind that you can substitute regular basil
for Thai basil. Servings: 4 – 6
Ingredients : For the soup 6 cups seedless watermelon, peeled and cut into 2-inch pieces 2 cups seedless cucumber, peeled and cut into 2-inch pieces 5 leaves Thai basil 1 tsp Thai chili paste (or to taste) 1 red bell pepper, stems and seeds removed, coarsely chopped
1 lime, juiced 1 tsp sherry vinegar 1 tsp olive oil Kosher salt to taste
For the garnish 1 cup watermelon, peeled, seeded, and diced ⅓ cup cucumber, peeled, seeded, and diced ⅓ cup micro basil (optional)
Preparation:
1. Place watermelon, cucumbers, Thai basil, Thai chili paste, bell peppers, tomatoes and lime juice in a blender or food processor. Purée on high until very smooth. Add vinegar and olive oil, and blend to desired consistency. Season with salt to taste.
2. Chill soup until ready to serve. Serve ice cold.
3. Arrange garnish ingredients in individual chilled soup bowls. Pour well chilled soup around garnish.
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