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Tierra Sur's heirloom melon gazpacho

Time 30 minutes
Yields Serves 4 to 6
Tierra Sur’s heirloom melon gazpacho
(Ricardo DeAratanha / Los Angeles Times)
1

In a bowl, soak 1 1/2 cups cubed bread in the vinegar.

2

Meanwhile, using a blender or food processor, puree the melons and red onion. Add the soaked bread and vinegar to the food processor and puree until completely smooth.

3

With the motor running, slowly add the one-fourth cup olive oil, then the ground bay leaves. Taste, and adjust the seasoning with salt.

4

If the soup is overly thick, add a few ice cubes and puree until the desired consistency is achieved. Taste and adjust seasoning with salt and vinegar.

5

Transfer the soup to a nonreactive metal bowl and chill before serving. This makes about 4 cups soup.

6

While the soup is chilling, fry the garnish. Pan-fry the remaining cubes of bread in a hot skillet with a little olive oil until evenly toasted and golden brown. Season to taste with a light sprinkling of salt.

7

Serve the soup, garnished with a few croutons and a sprinkling of paprika.

Adapted from chef Todd Aarons at Tierra Sur in Oxnard.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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