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

Learn how to make this Canary Melon Gazpacho with a Blackberry, Buttermilk and Goat Cheese Coulis recipe with the voice-activated cookbook iPhone app, Myka.

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Servings

4

Cook In:

0 mins

Prep In:

15 mins

Method:

Blender

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.

Autumn Veggie Mac & Cheese
Ingredients
  • 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

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

Hi Chefs, Myka here 👋

Some things are easier said than done. We like to think the opposite is true for this Canary Melon Gazpacho with a Blackberry, Buttermilk and Goat Cheese Coulis. Yes, with just 15 minutes, you can prepare this ridiculously flavorful and perfectly cooling gazpacho. Simply blend together the ingredients for the blackberry, buttermilk and goat cheese coulis, set aside, and blend your canary melon gazpacho ingredients together. Chill for at least four hours in the fridge, and serve.


Don’t forget to save me a bowl.

Happy cooking!

 

Step by Step Instructions

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.

Step 9

Peel and dice 1 English cucumber and add to the blender.

Step 10

Add 6 fresh basil leaves to the blender.

Step 11

Add 2 tablespoons of lemon juice and 2 tablespoons of honey to the blender.

Step 12

Add ½ tsp of salt to the blender and blend on high until smooth..

Step 13

Store in the refrigerator for at least 4 hours until ready to serve.


Note: You will need to whisk both the blackberry coulis and gazpacho before serving as ingredients may settle in the refrigerator.

 

Step 14

When ready to serve, in a bowl, add approximately 3 tablespoons of the blackberry coulis, then top with the canary melon gazpacho. Drizzle with additional blackberry coulis.

 

Step 15

Garnish with your choice of toppings, such as bee pollen, the leaves and flowers of mint and basil and finely diced melon.

 

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