Gazpacho Verde

Made from Honeydew melon this is a variation on a simple recipe that also receives a lift from the spiced prawns and a great finish from the yogurt and Chardonnay. It's great for a hot summer day, and is a refreshing change from regular gazpacho as our Amourette or Chantilly Chardonnay reveals the prawns.

Ingredients

  • Honeydew Melon, peeled and cubed  ·  3 cups 
  • Avocado, peeled and diced  ·  1/2 
  • English Cucumber, seeded and peeled  ·  1 
  • Medium sized leek (just the white part), rinsed and chopped  ·  1 
  • bunch Thai Basil, rinsed and chopped  ·  1 
  • Rice Vinegar  ·  1/3 cup 
  • Lemon, juiced  ·  1/2 
  • Coconut Milk  ·  8 ounces 
  • Prawns, shelled and deveined  ·  24 
  • Olive Oil  ·  1 tablespoon 
  • Herbie's Balmain & Rozelle  ·  1 tablespoon 
  • Salt  ·   
  •  ·   
  • For Yogurt Garnish:  ·   
  • Plain Greek Yogurt  ·  1 cup 
  • Agave Nectar  ·  1 tablespoon 
  • Herbie's Balmain & Rozelle  ·  1 tablespoon 

Instructions

Combine the first 8 ingredients in a food processor or high speed blender. Process until smooth or until it has reached the consistency you like. Adjust seasoning by adding salt. Reserve in the refrigerator until you are ready to serve.

Heat a saute pan over med. high heat. add 1 tablespoon of olive oil. Season the prawns with 1 tablespoon of Herbie's Balmain & Rozelle Spice Mix.

When the oil begins to shimmer add the seasoned prawns and cook for about 1 minute. Flip each one and cook until they are not longer opaque. Remove them from the pan and reserve.

In a small bowl combine the yogurt, agave nectar, and Herbie's Balmain & Rozelle Spice. Mix until incorporated.

Serve Gazpacho chilled and garnish with prawns and yogurt sauce.

Chef Tommy's Tips:

  • If you would like to make a more traditional gazpacho simply follow the same recipe except replace the 3 cups of honeydew melon with 3 cups of fresh peeled and seeded tomatoes. Then you can slice the avocado and use it as a garnish with the yogurt sauce.

Amourette Chardonnay

Amourette Chardonnay

A Montrachet style wine with soft pear nose, wonderful mineral in the center palate and a touch of butterscotch on the finish.

Caress Cuvée Blanc

Caress Cuvée Blanc

Caress Cuvée Blanc, as blended by Bill, is a White Châteauneuf-du-Pape, with a magnificent nose and delicious full mouth feel - an incredible breadth and depth of aroma and taste.

Chantilly Chardonnay

Chantilly Chardonnay

Chantilly is an attractive Chablis-style wine, pale gold, with floral aromas of white peach, lemon and butterscotch.

Comté

Comté

Comté, made with raw cow milk in the Franche-Comté region of France, is actually also known as "Gruyère de Comté." Considered one of the world's greatest cheeses Comte captures the essence of raw, mountain pasture-fed cow milk.

Delice de Bourgogne

Delice de Bourgogne

Délice de Bourgogne is a cow's milk cheese from the Burgundy region of France

Fiore di Capra

Fiore di Capra

A cheese produced in Sardinia, exclusively from goat’s milk and goat rennet, compact and white with no eyes.

Fiore Sardo

Fiore Sardo

Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on the Italian island of Sardinia.

Pecoretto al Pepe Rosa

Pecoretto al Pepe Rosa

A beautiful soft Italian aged cheese made from sheep's milk that owes its name to the pink peppercorns added to the curd.

Robiola due Latti

Robiola due Latti

Made in the Piedmont region of Italy, this mixed milk cheese (cow and sheep milk) is a delectable treat.

Sola Val Casotto

Sola Val Casotto

The Sola Val Casotto is a surprisingly semi-soft cheese with a natural rind that develops in the caves while it is ageing and lends a beautiful hint of musky earthiness to the cheese.

Taleggio

Taleggio

This iconic Italian softie is a leader in the pungent washed rind family. Made in the northern Valsassina foothills since the 9th century, one bite of the meaty, nutty, fruity interior and you'll understand its appeal

Apple Pie Spice

Apple Pie Spice

Ooh - so good! Apple Pie Spice perfectly combines sweetness from caramelized apples contrasted delightfully with a perfect blend of exotic spices.

Catch of the Day

Catch of the Day

This delicious blend to dust over fish fillets or peeled prawns and shallow-fry or barbecue.

Lemon & Herb Pepper

Lemon & Herb Pepper

A delicious blend of cracked pepper and natural lemon to add zest to salads or sandwiches and to season chicken or fish.

Rose Harissa Spice Blend

Rose Harissa Spice Blend

Based on a Tunisian blend that may be rubbed on food before cooking, or made into a fragrant, spicy paste.

Turmeric Seafood Rub

Turmeric Seafood Rub

Turmeric is well known as a a wonderful spice to complement to seafood along with ginger & pepper.

Apple Horseradish Jam

Apple Horseradish Jam

Your taste-buds will be delighted with the unusual combination of naturally sweet apple juice and the hearty kick of horseradish.