Trio of Summer Gazpacho

by Classé Catering, ltd.

WATERMELON GAZPACHO

¼ C. watermelon juice

1 C. diced watermelon

¼ C. cranberry juice

¼ C. diced red onion

¼ C. diced green pepper

1 TBL. Chopped cilantro

salt and pepper to taste

METHOD:

Combine all ingredients and let sit overnight

MANGO GAZPACHO

2 fresh mango diced mango

3 C. mango juice

¼ C. diced red onion

¼ C. diced red and green pepper

¼ C. pineapple juice

1 TBL. Chopped cilantro

2 juice of fresh limes

salt and pepper to taste

METHOD:

Combine all ingredients and let sit overnight

TOMATO GAZPACHO

6 diced vine ripened tomatoes

3 C. tomato juice

¼ C. diced red onion

¼ C. diced green pepper

¼ C. diced and seeded cucumber

1 TBL. Cilantro

1 juice of fresh lemon

1 tsp. Hot sauce

salt and pepper to taste

METHOD:

Combine all ingredients and let sit overnight

SPICED CHICKEN FOR WATERMELON

12 pc. Chicken tenders

¼ c. dry Jamaican jerk seasoning

1 TBL. Vegetable oil

METHOD:

Combine oil, chicken and seasoning, combine and let marinade overnight. Skewer chicken and grill to 165 degrees. Garnish glass with skewer.

HONEY LIME SHRIMP FOR MANGO GAZPACHO

12 LRG. Shrimp

1 tsp. Honey

1 fresh limejuice

1TBL. Vegetable oil

salt and pepper

METHOD:

Preheat sauté pan with oil, gently add shrimp and sauté until 145 degrees. Add honey, fresh limejuice and salt and pepper.

Cool and garnish glass with shrimp

LUMP CRAB FOR TOMATO GAZPACHO

½ lb. Lump crab

1 lemon juice

1 tsp. Olive oil

salt and pepper

METHOD:

Gently combine all ingredients and garnish center of glass with crab.