Heirloom Tomato & Melon Gazpacho with Stone Fruit Gremolata, Cilantro Crema & Toasted Sesame Seeds
SEC Victory Gardens continue to produce fruits and vegetables throughout Sonoma Valley. One of our favorite local chefs, Kyle Kuklewski, has created a dynamic gazpacho recipe using many ingredients that you can harvest yourself, or find at the Saturday morning Harvest Market at Sonoma Garden Park.
Ingredients:
Gazpacho:
8 heirloom tomatoes, ripe
1 small cantaloupe, ripe, skin peeled and seeds removed
1 mini watermelon, seedless, skin peeled
2 red bell peppers, white pith and stem removed, deseeded
1 jalapeno, white pith and stem removed, deseeded
1 shallot, thinly sliced
2 cloves garlic, smashed
3 lemon cucumbers or 1 small English cucumber, peeled, ½ inch slices
12 sweet Italian basil leaves
2 lemons, zest and juice
½ cup plum wine
¼ cup rice wine vinegar
1 cup olive oil
Salt, pepper, honey to taste
Gremolata:
1 plum, pit removed, ¼ inch dice
1 nectarine, pit removed, ¼ inch dice
½ small shallot, finely chopped
½ bulb fennel, finely chopped
2 stems tarragon, leaves removed and finely chopped
6 stems parsley, leaves removed and finely chopped
1 lemon, juice and zest
2 tbsp olive oil
Crema/Sunflower:
¼ cup sour cream
½ bu cilantro, stems removed
1 lime, zest and juice
Salt to taste
¼ cup sunflower seeds, toasted
Method:
Gazpacho:
After all fruits & vegetables have been cleaned, peeled, and deseeded, dice them into a ½ inch dice. Place all ingredients in a bowl and allow to marinade for 15-20 minutes, being sure to season with salt and pepper. The salt will help release the moisture in the ingredients. Once marinated, blend until completely smooth in a food processor or blender. Check for acid, salt, and sweetness at the end and adjust as needed. Chill before serving.
Gremolata:
Place all ingredients in a bowl and allow ingredients to marry. Check seasoning before serving.
Crema/Sunflower:
In a food processor, combine all ingredients (except sunflower seeds) and puree until smooth and you have a tasty green puree. Check for seasoning.
To serve:
Pour gazpacho in base of place, garnish with gremolata, crema and sunflower seeds.
