The Chef in the Hat

The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.

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Summer Recipe: Watermelon Bloody Gazpacho

Welcome your guests and the summer season in with this amazing Watermelon Bloody Gazpacho recipe created by the Chef in the Hat himself, Thierry Rautureau. It will add a light and refreshing dish to your hot summer celebrations.

Foodie Tip: You can use it for brunch as a light bloody Mary. Just add ice :)

WATERMELON BLOODY GAZPACHO

Yield: almost a Gallon
 

2 quarts Watermelon, (1/2 big diced & ½ small diced)

1 quart Cucumber, seeded, peeled(1/2 big diced & ½ Small diced)

1 cup Vodka, good quality

1/4 cup local Honey

3 tablespoons of Harissa

1 teaspoon Cracked Black peppercorn to taste

Crushed Salt to taste

 

  • In a few batches, put the big diced watermelon and cucumber, honey, vodka, harissa, black peppercorn and salt in the blender. Puree till smooth.
  • Fold in the remaining small diced cucumber and watermelon. Add the mint, mix well and chill the whole thing.

 

Serving suggestions;

Crumbled Feta cheese or aged Beecher’s cheese cheddar on grilled bread sprayed with olive oil on the side.

This dish is meant to be a gazpacho but can be served as a light bloody for brunch.

Just add ice. J

Happy Summer!

 

Thierry Rautureau 2016 ©

The Chef In The Hat ™