Here's a recipe for the hot weather
Cool Green Gespacho:
1 cucumber
1/4 honey dew melon
1 serano pepper
1 yellow pepper
Dice cucumber, melon and yellow pepper. Finely chop the serano. Blend all in a food processor or blender until liquid. Salt and pepper to taste but add enough salt to cut the sweetness of the melon. Refrigerate for at least 2 hours to chill and allow flavors to mix.
Garnish:
Chop a piece of an orange pepper into 1/4 cubes.
1 sprig of mint or similar greenery
Spoon gespacho into a bowl and add the garnish. For extra color put a spoon of fresh salsa in the middle or in dabs around the edges. Can be served as a main course with a nice mound of dungeness crab in the middle (the way I first made it) or with shrimp or lobster. Here's a picture of the gespacho, fresh salsa in the middle, and spot prawns that I butterflied, sprinkled with Broussards cajun spice and broiled. It was TASTY :smilep !
Cool Green Gespacho:
1 cucumber
1/4 honey dew melon
1 serano pepper
1 yellow pepper
Dice cucumber, melon and yellow pepper. Finely chop the serano. Blend all in a food processor or blender until liquid. Salt and pepper to taste but add enough salt to cut the sweetness of the melon. Refrigerate for at least 2 hours to chill and allow flavors to mix.
Garnish:
Chop a piece of an orange pepper into 1/4 cubes.
1 sprig of mint or similar greenery
Spoon gespacho into a bowl and add the garnish. For extra color put a spoon of fresh salsa in the middle or in dabs around the edges. Can be served as a main course with a nice mound of dungeness crab in the middle (the way I first made it) or with shrimp or lobster. Here's a picture of the gespacho, fresh salsa in the middle, and spot prawns that I butterflied, sprinkled with Broussards cajun spice and broiled. It was TASTY :smilep !