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.