Culinary king at Eden Rock, Jean-Georges Vongerichten has led a stellar career that has earned him multiple Michelin stars for his acclaimed restaurants reaching from Chicago to Tokyo. His distinctive cuisine has an exotic accent, drawing from a prestigious background in French gastronomy and infusing it with the aromatic flavours of the east. Jean-Georges is involved in every aspect of each project he takes on — from the concept, menu, design and staff — to create restaurants that are contemporary and enduring. Eden Rock-St Barths is the perfect setting for his zesty cuisine.
This watermelon gazpacho from Jean-Georges is a deliciously cool starter that will add a fresh and tangy touch to your barbecues this summer.
Here’s how it’s made…
Serves 4
Gazpacho ingredients
500g ripe, seedless watermelon
2 red peppers, washed and seeded
1 small Thai chili, washed and seeded
½ European cucumber, peeled
10 ripe cherry tomatoes
1.5 tbsp salt
2.5 tbsp red wine vinegar
Method
Puree ingredients in blender until smooth.
Garnish ingredients (per bowl)
1 tbsp yellow watermelon, cubed
1 tbsp European cucumber, cubed
1 tbspred pepper, cubed
3 cherry tomatoes, thinly sliced
1 large basil leaf, thinly sliced
Maldon sea salt, to taste
Presentation
In 4 chilled soup bowls, arrange the garnish neatly and season gently with the Maldon sea salt.
Serve the soup in an ice-cold pitcher to be poured tableside.
Bon appétit!
