Ease of Preparation: Easy
Yield: Serves 4-6
MELON GAZPACHO WITH PICKLED CHAYOTE AND BURRATA
Sweet, floral, and subtle fruit honeydew melon replaces the traditional tomato in this summertime soup. Balancing acid is provided by the pickled chayote and the avocado and burrata each add their own rich notes, making this a luxurious start to a meal.
Ingredients:
Pickled Chayote:
- 4 chayote, seeds removed, small diced
- ½ cup (120 ml) apple cider vinegar
Melon Gazpacho:
- 1 ripe honeydew melon, peeled, seeded, and roughly chopped
- 1 English cucumber, peeled, seeded, and roughly chopped
- 8 sprigs cilantro
- 2 cloves garlic
- 2 limes, juice
- 2 avocados, peeled and cored
- Salt and pepper
Grilled Baguette *optional*:
- 4-6 slices baguette
- Olive oil, for grilling
- Salt
To Assemble:
- Pickled Chayote
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) mint leaves, chiffonade
- Salt
- Melon Gazpacho (see above)
- 1 12-ounce (355 ml) bottle spruce beer
- 1 7-ounce (198 g) whole burrata cheese, cut into 4-6 sections, reserving the solid and liquid
- Additional whole mint leaves, to garnish *optional*
- Olive oil, to garnish *optional*
- Grilled Baguette *optional*
Method:
For the Pickled Chayote:
In a small bowl, combine chayote and apple cider vinegar.
Pickle for 1 hour at room temperature.
Strain, reserving the pickled chayote and discarding the liquid.
For the Melon Gazpacho:
In a blender, combine the honeydew, cucumber, cilantro, garlic, lime juice, and avocados. Season with salt and pepper. Blend until smooth.
Reserve gazpacho in the refrigerator until ready to serve.
For the Grilled Baguette:
Preheat grill to high heat.
Lightly coat the bread with olive oil and season with salt.
Grill until slightly charred and crispy around edges, 30 seconds to 1 minute per side.
Reserve for serving.
To Assemble:
In a small bowl, mix the pickled chayote with the honey and chiffonade mint. Season with salt.
Whisk the spruce beer into the melon gazpacho. Keep cold.
Spoon some of the chayote mixture to the side of a chilled soup bowl.
Ladle gazpacho into the bowl to the same height as the chayote.
Use a spoon to lay the burrata (with liquid) into the middle over the soup and chayote.
Garnish with mint leaves and a drizzle of olive oil.
Serve immediately with grilled bread.