Watermelon Gazpacho

By | August 3rd, 2017

Created by Ryan Arnold, Executive Chef, and submitted by Mary Beth Darr, Food and Beverage Director, The Club at Old Hawthorne, Columbia, Mo.

Yield: 4 6-oz. portions

2 cups diced seedless watermelon, blitzed and strained
1 cup diced cucumber, seeded and peeled, blitzed and strained
1 tbsp. minced shallot
2 tbsp. Banyul’s wine vinegar
1 tbsp. olive oil
to taste sea salt
(for garnish) sunflower sprouts, diced watermelon, lavender flowers

  • Mix together all ingredients except for garnishes. Garnish right before serving.

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