Melon Gazpacho w/ Smoked Swordfish & Almonds
Serves 4
Ingredients
Gazpacho
- ½ loaf stale bread, cubed
- 1 cup water
- 2 tbsp Champagne vinegar
- 1 small melon, rind & seeds removed, cubed
- 2 cucumbers, seeded & chopped
- 2 Hungarian wax chiles, sliced
- whites from 3 scallions, sliced
- 1 garlic clove, grated
- salt to taste
- pepper to taste
- ½ cup extra virgin olive oil
Smoked Swordfish Salad
- 2 oz smoked swordfish (or other hot-smoked fish such as bluefish or trout), diced
- 1 roasted red bell pepper, julienned (see bottom of How-to)**
- ½ cup chopped cilantro leaves
- greens from 3 scallions, sliced
- 1-3 small red chiles (to taste), minced
- 2 tbsp toasted almonds, chopped
- salt to taste
- pepper to taste
- 1 tsp lemon juice
- 1 tbsp extra virgin olive oil
Harissa Yogurt (optional)
- ½ cup Greek yogurt
- 1 tbsp harissa (North African hot chili sauce)
- salt to taste
- pepper to taste
How-to
Make Gazpacho
- In a small bowl, soak cubed bread in water with Champagne vinegar for about 10 minutes
- Meanwhile add the chiles to a large bowl with the melon, cucumbers, scallion whites and garlic. Season with salt and pepper and toss
- Remove bread from soaking liquid and wring out with your hands. Add to bowl
- Add ingredients to a high-speed blender (you will likely have to do this in 2 batches). Blend to combine, then start to drizzle in olive oil. Taste and check for seasoning, adding salt and pepper if desired
- Pass soup through a fine-mesh strainer, then cover and place in refrigerator until completely chilled
Smoked Fish Salad Garnish
- Place the fish, roasted pepper, cilantro, scallions, chiles and almonds in a small bowl. Season with salt and pepper (but keep in mind that the smoked fish is fairly salty already)
- Add the lemon juice and olive oil and toss to combine
Harissa Yogurt (optional)
- Whisk together the yogurt and harissa. Season to taste with salt and pepper
Assemble
- Pour the chilled soup into bowls.
- Drizzle with yogurt (if using)
- Place a few tablespoons of the smoked swordfish mixture into the center of each bowl and serve
**To roast red pepper, preheat oven to broil. Place red pepper directly onto top oven rack and broil for about 3-4 minutes, then turn. Repeat and allow to char on all sides. Transfer to a bowl, cover and let rest for 20 minutes to steam the skins away from the flesh. Once the red pepper has cooled, peel skins and set aside