Every chef has a favorite recipe that they cook religiously at home. In this series, we ask a chef to share their go-to home recipe. These recipes have no frills — just homey and comforting dishes that they love to make on their days off.  Matthew Krenz, former chef of The Asbury, knew exactly which recipe he wanted to share. He enjoys the simplicity of this tomato and watermelon gazpacho and because the flavor of the tomatoes vary depending on ripeness, it is a recipe to enjoy and build to your taste. Follow the recipe as a guide, adjusting quantities to your palate and preference. —Justin Burke-Samson

 

 

 

Tomato and watermelon gazpacho

Ingredients

• 2 pints sungold tomatoes, diced
• 1/4 watermelon, diced
• 2 celery stalks, finely diced
• 1 red onion, finely diced
• 2 cloves garlic, minced
• 1 shallot, finely diced
• 1 tablespoon fresh cilantro, finely chopped
• 1 tablespoon chives, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• Juice of one lemon
• Juice of two limes 
• 1/4 cup olive oil
• Texas Pete hot sauce, to taste
• Sherry vinegar, to taste
• Salt, to taste
• Black pepper, to taste

Directions

1. Using a large mixing bowl, combine all ingredients and adjust seasoning to taste.
2. Add 1/4 of the mixture to a blender and blend. While blending, slowly add 1-3 tablespoons of olive oil until smooth and creamy.
3. Pour blended mixture it back into the mixing bowl. Mix and cover. Chill overnight in the refrigerator or for at least an hour before serving.
4. Serve with preferred toppings and garnish.

 

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