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Rocky Ford Melon Gazpacho Served With Château Routas Rosé
6 people
Created by Chef Alex Seidel, Mercantile Dining & Provision, Denver, CO
Coteaux Varois en Provence
Ingredients
Melon Gazpacho
35 oz. Rocky Ford Hami Melon
10½ oz. water
¼ tsp. xanthan gum
Lime juice, salt and champagne vinegar to taste
Honey Ginger Crumble
1 cup and 2 Tbsp. brown sugar
1 cup honey
1 cup canola Oil
1 Tbsp. powdered ginger
5 cups oats
Salt
Ingredients for plating:
4 oz. melon gazpacho
1 oz. honey ginger crumble
1 fig (quartered) per portion
1 oz. Fruition Farms feta
2 oz. Rocky Ford Melon (cubed and melon balls) (Santa Claus and/or Crenshaw)
Vinaigrette, salt and pepper to taste
Fruition Farms greens to garnish
Direction
Blend melon, water and xanthan gum. Blend until smooth; pass through a chinois.
Season to taste with lime and salt first. Finish with a touch of vinegar for balance.
In small pot, heat 1 cup brown sugar, honey and canola oil. Pulse oats in a robot coupe into crumb-like pieces.
In a bowl, mix oats, ginger, 2 Tbsp. brown sugar and salt. Pour melted syrup over oats and stir.
Bake at 325 degrees Fahrenheit for 1 hour (plus or minus 10 minutes).
How to serve
Serves 6.
Chef Alex Seidel, Mercantile Dining & Provision, Denver, CO
