Rockmelon Gazpacho – Pomegranate, Almond, Croutons
Recipes from The Head Chef: Rockmelon Gazpacho
Welcome to our first instalment in “Recipes from The Head Chef!” In this series of blogs, we are going to share some of the signature recipes that make Adela one of the best restaurants in Brisbane.
We believe that everyone should have a dynamic and playful relationship with food. Whether you’re experimenting in the kitchen, looking for inspiration, or wanting to learn what makes Chef Kohel Minz’s dishes so delicious, you’ve come to the right place.
The Ethos
Upon arrival in Queensland, Canadian-born Chef Kohel was excited to work with Brisbane’s seasonal produce. Drawing inspiration from renowned Michelin-Star chef David Kinch, Kohel crafted his rock melon gazpacho recipe.
In keeping with all dishes and wines at Adela, our rockmelon gazpacho is a contemporary spin on classic European cuisine. By substituting the traditional tomato with rockmelon, the cold soup takes on a sweet new flavour.
The smooth texture of melon perfectly complements that of the lightly cooked onion, melting into a simply savoury spoonful. This versatile dish can be served as a refreshing appetiser on a warm day or in a shot glass as a unique hors d’oeuvre. It pairs extremely well with a fresh brioche or soft white bun.
At Adela, we love to top this dish with our signature garnish: pomegranate seeds, lime zest, brioche croutons, and a light drizzle of olive oil. We find this garnish to be just the right pop of colour and texture.
The Recipe
Ingredients:
· 1 medium-sized rockmelon (preferably local)
· 2 tablespoons of butter
· 1 medium-sized brown onion, thinly sliced
· Salt and garnishes (to taste)
Tools:
· knife
· cutting board
· medium sized pot
· sieve
· blender
· small bowl
· large bowl
Preparation:
- Melt butter at low temperature on stovetop and add thinly sliced onions.
- While onion slowly sweats, peel and halve melon. Scoop the seed cavity clean, placing contents into the sieve. Use spoon to squeeze juice through sieve into a small bowl.
- Cube melon flesh into approximately 3 cm cubes.
- Once onions on stovetop are translucent in colour, add in melon juice and melon flesh. Cook on low temperature for about 15 minutes, stirring occasionally. The melon should be soft but not mushy.
Tip: the cubes should hold their shape.
- When cooked, remove from heat and pour contents into a blender. Blend on high speed until smooth.
- Pass contents through sieve into large bowl and chill for two hours.
Tip: for faster cooling, place soup in a metal bowl, and place that bowl into another metal bowl full of ice, stirring occasionally for 20 minutes.
- Season with salt and garnish to taste
- Enjoy!
Try out this recipe at home, or come visit our Brisbane restaurant to fall in love with this unique dish!
Chef Kohel’s rockmelon gazpacho is currently a featured dish for Adela’s corporate functions and events.
