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By Jennifer Bradley Franklin

Flavors' publisher, Yolanda, recently introduced me to a new (rather, new to me) restaurant, The Hungry Peach. It's tucked--hidden, practically--in the Atlanta Decorative Arts Center and offers delicious sandwiches, salads, homemade desserts and coffee. It's adorable, and its chef, Suzanne Vizethann, was recently  crowned winner of Food Network's popular show, Chopped. The day we visited, the soup of the day was delicious and refreshing: Watermelon Gazpacho. With temperatures in Atlanta topping 100 degrees, this is the perfect starter to any summer meal and Chef Vizethann was kind enough to share it with us. Best of all, it's really simple. Enjoy! 

Ingredients: 
6 large tomatoes, quartered
8 oz watermelon, large dice
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 tablespoon red onion, minced
2 tablespoon mint, minced
1/2 jalapeno pepper, minced with seeds
1 cucumber, seeded and minced

Method: 
Puree tomatoes and watermelon in a blender until smooth.  Whisk in olive oil and vinegar until thoroughly mixed.  Fold in remaining ingredients and season with salt and pepper.  Garnish with fresh mint and crumbled feta cheese.

 


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