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Gazpacho de Tomaté y Sandia

yield
3 Qt
servings
24
expiration date
3 Days
ADDITIONAL PREP RECIPE
No items found.
ingredients
  • Heirloom tomatoes - 4.4 lbs
  • Cucumber (peeled) - 7 oz
  • Watermelon - 7 oz
  • Red bell pepper - 5.3 oz
  • Garlic clove - 18 g
  • Sherry vinegar - ⅓ cup
  • Extra virgin olive oil - 1 cup
  • Kosher Salt - 2 TBSP
sourcing
PROCEDURE

1.    Roughly chop tomatoes, cucumber, pepper, watermelon and garlic then blend in the vitamix until smooth.

2.    Add sherry vinegar and salt and blend again

3.    With the blender running, slowly emulsify in olive oil until glossy.

4.    Strain through a sieve into metal 1/6 pans

  1. Label and reserve for service

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CRITICAL CONTROL POINT
VIDEO