Tuesday was a return to an old friend the Old Ebbitt Grill, in my twenties it was expensive, 30 years later its prices were a bargain. The Wild Alaska Salmon was wonderful but my favorite was the Summer Tomato salad with Beefsteak Tomatoes topped with fresh oregano, extra virgin olive oil and feta cheese and the most incredible sweet and tender Sun Gold tomatoes.
But far and away the experience of the week was The Equinox, one of Washington's top restaurants, with a reason. I started with the Tomato and Watermelon Gazpacho, yes, you read correctly. Tomato and Watermelon, incredible. Can't wait to try making it myself, here's my first attempt:
Tomato and Watermelon Gazpacho
6 cups cubed seeded watermelon
3 cups chopped tomatoes, use 2-3 varieties
1 shallot, chopped
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1/4 cup roughly chopped basil, divided
very small cherry or grape tomatoes for garnish
salt and pepper to taste
Place 5 cups of the watermelon, cups of the tomatoes, shallots, oil, vinegar, half of the basil, salt and pepper into a blender and puree until smooth, chill for at least 1 hour.
Cube remaining watermelon and add small tomatoes and remaining basil in a bowl. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.
0 comments:
Post a Comment