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.
SERVES
4
TO
6
Ingredients
Pickled Chayote
- 4 chayote, seeds removed and diced
- 1/2 cup (120ml) 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 black pepper, to season
Grilled Baguette (optional)
- 4-6 slices baguette
- Olive oil, for grilling
- Salt, to season
Assemble
- 2 tablespoons (30ml) honey
- 2 tablespoons (30ml) mint leaves
- Salt, to taste
Directions
Pickled Chayote
- In a small bowl, combine chayote and apple cider vinegar.
- Pickle for one hour at room temperature.
- Strain, reserving the pickled chayote and discarding the liquid.
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.
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 the edges, around 30 seconds to one minute per side.
- Reserve for serving.
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 mixtures 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. Enjoy!
