Our old friend Sylvia Davis has long had a thing for gazpacho … but this is a recipe from Sue Davis (no relation) of Counter Culture.
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
Main Ingredients:
6 cups watermelon, diced small (multicolored is fun)
2 cups mango, diced small
Preparation:
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.
Secondary Ingredients:
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
Preparation:
Add to the watermelon/mango bowl, stir, and let sit for a minimum of four hours to overnight.
Optional add-ons:
fresh mint
diced cucumber
diced tomato
diced red bell pepper
green onion (to garnish)
This article appears in May 29 • 2020.