Counter Culture's Watermelon Mango Gazpacho
We reckon this will make your summer fruitful & refreshing
By Wayne Alan Brenner,
7:30AM, Fri. May 29, 2020
Because we recently interviewed the unstoppable chef (and DJ, as Kevin Curtin notes), about how she and the restaurant are doing in these coronavirus times, and the only thing better than getting an earful of What's Going On is getting that report and the details of an excellent dish.
Which is exactly what we did.
Watermelon Mango Gazpacho
6 cups watermelon, diced small (multicolored is fun)
2 cups mango, diced small
In a food processor, pulse 1/2 of the watermelon and mango to form a thick puree; pour the puree into a large bowl with the remainder of diced fruit.
1/3 cup red onion, diced small
1/2 jalapeño pepper, diced small
3 tbls cilantro, chopped rough
1 tsp black pepper
1/2 tsp smoked salt (or sea salt)
1/2 tsp cumin
1/8 cup fresh lime juice
Add to the watermelon/mango bowl, stir, and let sit for a minimum of four hours to overnight.
diced red bell pepper
green onion (to garnish)
Sign up for the Chronicle Cooking newsletter
If you want to submit a recipe, send it to firstname.lastname@example.org