Euphoria 2009:Gazpacho Water with Ahi & Watermelon
ingredients
2300 gr tomato
300 gr fennel
150 gr red bell pepper
150 gr yellow bell pepper
350 gr cucumber
120 gr white onion
15 gr garlic
40 gr basil
3 gr coriander
10 gr lemon juice
Ahi Tuna (diced in 1/2-inch pieces)
Watermelon (diced in 1/2-inch pieces)
Ground Fennel Seed
300 gr fennel
150 gr red bell pepper
150 gr yellow bell pepper
350 gr cucumber
120 gr white onion
15 gr garlic
40 gr basil
3 gr coriander
10 gr lemon juice
Ahi Tuna (diced in 1/2-inch pieces)
Watermelon (diced in 1/2-inch pieces)
Ground Fennel Seed
directions
This recipe was provided by Chef Tim Graham of Tru.
Wash the tomato and remove the cork. Cut in large dice. Remove the core from the fennel and cut in large dice. Wash the peppers and cut the sides to remove the seeds. Cut the peppers into large dice. Peel the cucumber and remove the seeds. Cut into large dice. Peel the white onion and cut into large dice. Peel the garlic, and blanch three times, changing the water between each blanching. Pick the leaves of the basil. Place all ingredients into a blender (use a large immersion blender for larger batches) and blend until pico de gallo consistency. Heat to 65 degrees Celsius (150 degrees Fahrenheit) and strain through cheese cloth, leaving it hanging overnight. Strain the resultant liquid through a linen. Add Ahi Tuna, watermelon, and ground fennel seed.
Wash the tomato and remove the cork. Cut in large dice. Remove the core from the fennel and cut in large dice. Wash the peppers and cut the sides to remove the seeds. Cut the peppers into large dice. Peel the cucumber and remove the seeds. Cut into large dice. Peel the white onion and cut into large dice. Peel the garlic, and blanch three times, changing the water between each blanching. Pick the leaves of the basil. Place all ingredients into a blender (use a large immersion blender for larger batches) and blend until pico de gallo consistency. Heat to 65 degrees Celsius (150 degrees Fahrenheit) and strain through cheese cloth, leaving it hanging overnight. Strain the resultant liquid through a linen. Add Ahi Tuna, watermelon, and ground fennel seed.