Chilled Watermelon and Beefsteak Tomato Gazpacho, Whipped Homemade Cow's Milk Ricotta, Fried Serrano Ham, Heirloom Tomatoes, Sliced Padron Peppers, Lemon Balm, Basil, Mint & Olive Oil
The soup-making process began by slicing a red onion and sauteing it in a healthy dose of olive oil til they were very tender. At this point I added some sherry vinegar and cooked it off for a few minutes.
As the onions cooled a little I sliced the watermelon and cut it into cubes. I also sliced the tomatoes, removing the seeds and any white or tough parts. I placed the melon and tomatoes into a blender and added the onions, basil, lemon balm and some mint. I blended everything for a few minutes and then, with the blender still running, I streamed in a good amount of olive oil resulting in a nice smooth soup.
I took some homemade ricotta and added fresh cracked black pepper and heavy cream. I whipped it until it was very smooth and fluffy. I some some into the bowl and dragged a spoon through it.
I made a small X with a pairing knife on each tomato and placed them in simmering salted water for about a minute until the skin started peeling back a bit. I removed the tomatoes and placed them in ice water before removing the skins. I arranged them on top of the ricotta. I fried the pieces of ham in canola oil until crispy, drained them on paper towels, and placed them in the bowl.
I garnished with small slices of padron peppers, for some heat, along with some sprigs of mint, lemon balm and basil. I drizzled some olive oil into the bowl to finish.
Watermelon - Busby Farms
Beefsteak Tomatoes - Buzby Farms
Organic Padron Peppers - Root Mass Farm
Organic Heirloom Tomatoes - Happy Cat Farm
Organic Mint, Basil & Lemon Balm - My Garden