This was presented at the chef series at the Chicago Botanic Garden, and it was one that I was NOT going to miss. I love watermelon, but watermelon in anything else is just too sweet for me. I was curious how the chef was going to make this taste. The only reason I'm posting is because it was delicious.
It was a hot, steamy, humid Sunday as many of us gathered under the canopy in the chef area at the garden. This was made by Chef Fernando Angelina from Guildhall in Glencoe, Illinois. An individual who started as a dishwasher and worked his way up to being a Chef! Nice job!!
Every item is written in grams. I will include them along with what I visually saw.
Heirloom Tomato 450 g ( 2 medium tomatoes)
Strawberries 200 g (I counted 10 medium strawberries)
Watermelon 700 g ( about 24 oz)
Cucumber 300 g ( 1 large, seeds removed)
Red onion, sliced 50 g ( 1/2 of medium > small)
Ginger , sliced 20 g ( small knob)
Fresno or Mild Red Finger Chili, chopped
White Balsamic Vinegar 60 g ( 1 1/2 Tablespoons)
Lime Juice 40 g ( 2 limes)
Honey 25 g ( 1 Tablespoon)
1 red bell pepper, chopped
Olive Oil 20 g ( 1 T)
Dry Bread 75 g- you can dry bread out by baking at 250. Gluten free bread will also work. ( 1-1/2 C)
Fresh Mint sprig
Salt and Pepper to taste
In two batches, put all ingredients in blender and puree. Use remaining pieces for garnish. Top with lemon oil.
