Canary Melon Gazpacho with a Blackberry, Buttermilk and Goat Cheese Coulis

Introduction

Canary Melon Gazpacho with a Blackberry, Buttermilk and Goat Cheese Coulis

By: Sous Chef Myka

This Canary Melon Gazpacho with a Blackberry, Buttermilk and Goat Cheese Coulis is almost too easy to make (and too tasty). Featuring flavorful blackberries, buttermilk, and goat cheese, this dish includes the crispness of cucumbers, the tang of ginger, and the brightness of lemon.

• ½ Lb. Blackberries

• ¼ Cup Buttermilk

• 1 Oz. Goat Cheese

• 1 Tsp. Lime Juice

• 3 Fresh Mint Leaves

• 3” Piece Ginger

• 1 Canary Melon

• 1 English Cucumber

• 6 Basil Leaves

• 2 Tbsp. Lemon Juice

• 2 Tbsp. Honey

• ½ Tsp. Salt

• Garnish Bee Pollen

• Garnish Mint

• Garnish Basil

Step 1

Using a masticating juicer, add ½ pound of blackberries and process, then add the juice to a blender.

Note: If you do not have a juicer, blend the blackberries in a blender until smooth. Using a fine mesh sieve set over a bowl, pour in the blackberry purée. Use the back of a spoon to press firmly until all of the juice is strained into the bowl. Discard the pulp.

Step 2

To the blender, add ¼ cup of buttermilk.

Step 3

To the blender, add 1 oz of goat cheese.

Step 4

To the blender, add 1 tsp of lime juice.

Step 5

To the blender, add 3 fresh mint leaves and blend until smooth. Transfer to a bowl and store in the refrigerator until ready to serve.

Step 6

Rinse out the blender and juicer to use again.

Step 7

Using the masticating juicer, add a 3” piece of ginger and process. Add the juice to the blender.

Note: If you do not have a juicer, finely grate the ginger into a piece of cheesecloth, then squeeze the juice of the ginger into the blender.

Step 8

Cut 1 canary melon in half. Scoop out the seeds and discard. Remove the rind and slice the melon into small pieces. Add to the blender.

Note: Keep a small portion aside if you wish to garnish with diced melon.