Thu, 08 Aug 2013 10:40
Lordy it's hot in New York. Really hot. Like sweat dripping down my body hot. Like get me as far away from a stove as possible hot. Like I'd like to go stand in front of a broken fire hydrant hot. Like I don't know if I'm soaking wet because the humidity is 100% or because the temperature is 100ËšF '' that hot!
Yes, it's definitely no fuss, no heat gazpacho and ceviche weather. Why not combine them? This gazpacho is simply watermelon blended with a little sea salt, sherry vinegar, and olive oil. It's salty, tangy, sweet and just as good on it's own as it is with the ceviche.
The bay scallop ceviche, cooked in the the acids from lime juice, gets a kick from a few pinches of allspice (a Cuban interpretation) plus some ginger, red onion, and cubanelle pepper. Cucumbers slices and mint chiffonade add on another refreshing layer. So here's my ultimate cool-down recipe for the summer. What's yours? (Pouring a bucket of ice over your head doesn't count).
Related recipes around the blogoshpere:
Karina's Kitchen Watermelon Gazpacho
Eating Well Watermelon Gazpacho
Eating / SF Watermelon Gazpacho
Watermelon Gazpacho & Cuban Bay Shrimp Ceviche
Ingredients
1 small (size of your head) seedless watermelon, rind cut off and cubed4-5 T sherry vinegar1/4 cup olive oil1 tsp. sea salt1pound bay scallops1/2 cup freshly squeezed lime juice (do not get the pre-squeezed stuff, it tastes funny, I tried it)1/4 small red onion, sliced thin1/2 cubanelle pepper, brunoised (diced very small, 2mm)1 small nub of ginger, brunoised (about 1 T)1 small cucumber, cut half into thin rounds and half into a brunoise7 mint leaves, chiffonaded (sliced thin)1 T olive oil2 small pinches allspiceSea saltBlend first 3 ingredients together in a blender on high until smooth. If for some reason there are seeds strain them out. Season with salt. Add more vinegar and salt to taste. Chill.
Combine scallops, lime juice, red onion, ginger, cubanelle pepper, and all-spice in a small bowl. Cover and refrigerate for 2 hours. Before serving mix in olive oil, sea salt to taste, brunoised cucumber, and mint. Spoon ceviche in the center of bowls filled with watermelon gazpacho and decorate with cucumber slices.
Note: Mint has a tendency of turning black if it is mixed in with acidic ingredients. Mix it in last, right before serving, and it will keep its color for up to 15 minutes.