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  • Gazpiche

Gazpiche

Posted on Nov 23rd, 2022
by Alejandra Espinoza
Categories:
  • Home Cooking Recipes
  • Main Course
  • Recipe Food
  • Soups
Gazpiche

This creative dish presented by Chef Alejandra Espinoza combines a traditional Spanish gazpacho with classic Ecuadorian ceviche, which typically has a red, tomato-based broth.

We’ve substituted smoked watermelon for the tomato, but have kept the umami components of the gazpacho to make what we think is one of our most creative dishes.

Enjoy!

Gazpiche

Gazpiche

4.92 from 47 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Soup
Cuisine Spanish
Servings 4 servings

Ingredients
  

  • 120 gr Smoked Watermelon Juice
  • 100 gr Fresh Shrimp
  • 30 gr avocado diced
  • 20 gr Pickled Watermelon Rind
  • 30 gr cucumber diced
  • 9 gr Shredded Cheese Manaba
  • 7 gr Cilantro Oil
  • 7 gr mint leafs
  • 7 gr basil leafs

Instructions
 

How to Make Gazpiche:

  • Heat up a pot of salted water until boiling.
  • Then add the shrimp until the water starts boiling again (30 s to 1 min). Remove and place the shrimp in iced water to avoid overcooking.
  • Place the watermelon rind into a serving bowl. Then add the avocado followed by the shrimp.
  • Add the cheese to the top along with the cilantro oil and mint/basil leaves.
  • Finish tableside by pouring the smoked watermelon juice over the top.

Notes

Gazpiche
Tried this recipe?Let us know how it was!

Alejandra Espinoza

Ecuadorian chef Alejandra Espinoza is the co-owner and creative force behind Somos. Unapologetically ambitious, she's making room for the people, places and palette of Ecuador at the global culinary table through her genre-defining Quito restaurant. After years spent studying, traveling and living abroad Alejandra returned to her home country in 2018 to start a restaurant and a culinary movement that would elevate Ecuadorian cuisine and make it known around the world. Alejandra has a degree in hospitality management, with an additional diploma qualification in culinary arts and restaurant management from the Institute Paul Bocuse.

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