Have you all heard about Savor the Central Coast? It’s a wine and food event scheduled to take place in San Luis Obispo County from Sept. 30 to Oct. 3.
There are dozens of activities planned, but one that I was really excited about was a demonstration by celebrity chef Tyler Florence. Actually, he’s scheduled to lead two seminars – one in which he prepares his ultimate seafood cioppino featuring sustainable seafood, and another where he prepares a “mixed grill” using different cuts of lamb, accompanied by sides of polenta and the “perfect coleslaw.”
So when my editor asked if I would be interested in interviewing and writing a profile about Tyler to run a week before the event I said, “oh boy, would I!” (OK, I probably didn’t use those exact words. But I was excited!)
To prepare, I immediately went online and ordered three of Tyler’s cookbooks. Although I’ve cooked some of his recipes before - back in April I said he was starting to rival Jamie Oliver as my favorite chef-I-can-copy – I thought I should be as prepared as possible before the big interview.
This recipe was one of the first I made. It sounded like a perfect dish for summer – which is exactly what Tyler said in the recipe’s intro: “I first tasted watermelon and tomato together two summers ago at a restaurant in France in a bright, fresh salad that really captured the essence of summer.”
There probably isn’t an easier soup to make than gazpacho. It’s served at room temperature or chilled, which means no stove time. Just a lot of chopping and blending.
The addition of watermelon to a traditional tomato dish was superb. It added just the right amount of sweetness. I cut back on the amount of serrano chile the original recipe called for, as I’m a bit of a wimp when it comes to spiciness. But feel free to add more if you like your food with a kick.
There’s not really anything bad I can say about this gazpacho. Another win for Tyler Florence.
Now wish me luck in actually pinning down the notoriously busy chef.
Recipe: Watermelon gazpacho with feta cheese
Adapted from Tyler’s Ultimate
- 3 cups coarsely chopped tomatoes (about six large tomatoes)
- 3 cups cubed seedless watermelon (about 8 ounces)
- 1/2 serrano chile, chopped
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons minced red onion
- 1 cucumber, peeled, seeded and finely chopped
- 2 tablespoons minced fresh dill, plus more for garnish
- Salt and black pepper
- 1/4 cup crumbled feta cheese
- In a food processor or blender, puree the tomatoes, watermelon and serrano chile. Add the red wine vinegar and olive oil, and pulse until well blended.
- Fold in the onion, cucumber and minced dill, then season with salt and pepper to taste.
- Pour into small serving dishes and sprinkle with feta cheese and sprigs of dill. Serve at room temperature.
Tomato and goat cheese salad with basil vinaigrette
Thai watermelon salad
Watermelon petit fours
