GREEN GAZPACHO
6 servings
The combination of honeydew melon, green tomatoes, mint and cucumber
makes a colorful and refreshing chilled soup. You can make a golden
version by using Crenshaw melon and yellow tomatoes. Chilled poached
scallops may be added to the soup for an elegant appetizer or first
course.
1 tablespoon
vegetable or safflower oil 2 shallots, minced
1/2 large
honeydew melon, peeled, seeded, in 1-inch pieces
1 cucumber,
peeled, seeded, in 1-inch pieces
4 medium
tomatillas, quartered, or 2 green tomatoes, quartered
5 ounces
jicama, cut in 5 pieces
1/2 yellow
bell pepper, stemmed and seeded (optional)
2 cups
chicken stock, all fat removed
3
tablespoons fresh lime or lemon juice
1 serrano
chili, stemmed and cut in half
1 teaspoon
salt
1/4 teaspoon
white pepper
1 tablespoon
minced fresh cilantro
1/2
tablespoon minced fresh mint
VEGETABLES
1/2 cup
seeded cucumber, finely chopped
1/2 cup
yellow bell pepper, finely chopped, or 1/2 cup papaya, finely
chopped
3/4 cup
seeded tomato, finely chopped
1 small
carrot, blanched and finely chopped
Heat the oil in a small skillet over medium heat. Add the shallots
and sauté a minute or until translucent.
Place about
half the melon, cucumber, tomatillas or tomatoes, jicama, yellow
bell pepper and the shallots in a blender jar and blend until
smooth. Divide the chicken stock and lime juice and add half to the
vegetables in the blender jar; blend until smooth. Empty into a
large bowl and repeat process with remaining half. Combine both
batches. Add the serrano chili and let it stand in the soup for 5
minutes to add flavor. Remove and discard. Season the soup with
salt, pepper, cilantro and mint to taste. Stir in chopped vegetables
and refrigerate for at least 4 hours or up to 24 hours.
Variations
For a golden gazpacho, substitute Crenshaw melon for honeydew and
yellow tomatoes for tomatillas or green tomatoes and use 1 whole
yellow bell pepper instead of half.
For gazpacho with scallops, poach 3/4 pound scallops as follows.
Bring 1/4 cup butter, 1 1/2 cups white wine and 1 1/2 cups water to
a boil in a skillet, Add scallops, cover and remove from heat. Let
poach, undisturbed, for 12 minutes. Remove scallops from liquid,
cool and toss with 1 tablespoon each cilantro and mint. Slice sea
scallops thin and divide among individual bowls of gazpacho. (Hay
scallops do not need to be sliced.)
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