Gazpacho Andaluz/Piripi

With the summer heat starting to come on, it’s nice to have a meal that’s cool and refreshing. That’s what’s on the menu tonight as we grab a Bite with Belkys.

The Chef: Najat Kaanache
The Restaurant: Piripi in Coral Gables
The Dish: Gazpacho Andaluz

1 glass tonic water
2 lb. ripe tomatoes
2 small cucumbers, peeled, seeded and chopped
1/2 cup cantaloupe
1/2 cup red peppers
1/2 cup chopped onion
1/2 cup extra virgin olive oil
2 Tbs. Maldon salt
Pepper to taste
Garnish- a spoonful of chopped watermelon
1/2 cup shaved cucumber

Method of Preparation:
– In a blender, add tonic water. Chef Najat likes to use Fever-Tree, but you can use any brand. Next, add chopped onion, cucumber, red peppers and tomatoes, cantaloupe, pepper and Maldon salt, which you can buy at gourmet stores. Add a bit more tonic and some olive oil, blend well and that’s it.

To Plate:
-Pour the Gazpacho into a serving bowl. Top it with more olive oil. Garnish with mini-basil, and diced watermelon. Serve with your favorite crackers and sliced cucumber on the side.

Serving suggestion: Champagne

Serves: 4

320 San Lorenzo Ave. Suite 1315
Miami, Fl 33146

Piripi is offering moms a complimentary dessert with their meal this Sunday in celebration of Mother’s Day and for the latest and greatest on all things culinary, check out my Bite Blog.


blog comments powered by Disqus