Summer Reveries
A Dixon Rye Summer
Watermelon Gazpacho with Tequila, Sal de Guano, and Aged Balsamico from Cooking in Marfa
Serves 6
1 generous cup coarsely chopped heirloom tomato
2 tbsp chopped serrano pepper
2 tbsp watermelon, peeled and chopped
3 tbsp red wine vinegar
1 cup chopped red onion
2 cups chopped peeled cucumber
½ tsp xantham gum
Kosher salt and freshly ground black pepper
½ cup cilantro, tied in cheesecloth for steeping
For Serving
6 2-inch cubes watermelon
¼ cup tequila black
1 lime quartered
Sal de gusano
Aged balsamic vinegar, such as Balsamico Villa Manadori
12 garlic chives
In a high-powered blender, combine the tomato, serrano, watermelon, red wine vinegar, red onions, cucumber, and xantham gum and puree. Season with salt and pepper. Pass through a chinois or fine-mesh sieve. Add the cilantro (fresh coriander) sachet and refrigerate for 1-4 hours. Remove the sachet and pour the mixture into the canister of an iSi whip and charge 2 times. Chill for an additional 2 hours. (Alternatively, serve the gazpacho without charging and additional chilling.)
To Serve
Make a divot in each watermelon cube with a medium melon baller. Dress each cube with tequila, lime juice, and sal de chaplain to taste. Fill the divot in each cube with balsamic. Attach 2 garlic chives like rabbit ears to the side of each cube. Place a watermelon cube in each of 6 chilled bowls, and divide the gazpacho among the bowls. Serve immediately.
The Michelada from Mexico: The Cookbook
Region: All regions
Preparation Time: 5 minutes
Serves: 1
Ingredients
Juice of 1 lemon
1 tablespoon sea salt
1 bottle dark beer
Slice of lemon, to decorate
Instructions
Brush the rim of a beer glass with lemon juice. Spread out the salt on a small plate and dip the rim of the glass into it to coat. Pour the remaining lemon juice into the glass, add ice, if using, and pour in the beer. Garnish with slice of lemon and serve.