Pistachio Gazpacho with Watermelon and Cucumber
Yield
Ingredients
2 cups Pistachios, shelled
1 medium Cucumber, peeled, seeded and diced in 1/2-inch cubes
1 cup Celery stalk, diced
1½ cups Pain de mie (or other soft white bread) chopped
2 Small garlic cloves,
4 cups Cold water
Juice of one Lemon
2 teaspoons Kosher salt
1 cup Watermelon, ¼-inch cubes
1 cup Croutons
4 sprigs Fresh tarragon
1/8 teaspoon Ground white pepper
Extra virgin olive oil
Instructions
In a large bowl, combine the pistachios, most of the diced cucumber (reserving a small amount for garnish), celery, pain de mie, garlic, and water.
Working in 2 separate batches, pour half of the ingredients into a blender and puree on high speed until contents are smooth throughout, about 2 minutes, and then transfer to a large bowl. Repeat with remaining ingredients. Stir in the freshly squeezed lemon juice.
Strain all of the liquid through a fine mesh sieve into a glass bowl or airtight container, gently pushing all of the liquid through with a spatula or back of a ladle. Discard the solid ingredients.
Season the gazpacho with salt; refrigerate until well chilled, at least 2 hours or overnight.
To plate
Divide the gazpacho into 4 shallow bowls and garnish evenly with the reserved cucumber and diced watermelon. Scatter croutons and a sprig of tarragon on top of each bowl. Season with ground white pepper to taste and drizzle small dots of extra virgin olive oil over the top.
Serve immediately.
Gerald Hirigoyen
Chef / Owner, Piperade and Bocadillos, Williams-Sonoma Catering, San Francisco, California
Co-owner, Clos Pissara Winery, Catalonia, Spain
Member, Maitre Cuisinier de France
Recipient of Chevalier du Merite Agricole
