RECIPE
Cantaloupe Gazpacho,
Red Onion Brulee &
Meyer Lemon Coulis
20 GASPARILLA MAGAZINE May/June 2020
Cantaloupe Gazpacho
Ingredients:
7 pounds cantaloupe
(about 3 melons), large dice
1 bottle of Sauternes wine (375 ml. size)
1 quart fresh orange juice
1 teaspoon orange extract
¼ cup fresh lemon juice
2 tablespoons salt
½ teaspoon white pepper
2 tablespoons xanthan gum
(may be found by the vitamins at your
grocery store, or can be omitted but the
gazpacho will separate after a few hours)
Method:
Puree all ingredients in blender. Makes
about eight quarts and freezes well.
Presented by
Chef Michael Klocinski
Boca Bay Pass Club, Boca Grande
Photo by Christine Cunningham
Recipe continued on page 90
