These summer refreshment recipes are super-chill to prepare, but oh-so-sophisticated to serve. Dive right into tamarind-habanero aguachile, Granny apple gazpacho, fruit salsa, pina colada-inspired sorbet and watermelon-crab soup.
Photo courtesy of National Watermelon Promotion Board
Watermelon Soup with Crab
Developed by Chef Kim Moyle at The Brown Palace Hotel and Spa in Denver, think of this as the ultimate summer update on gazpacho, the chilled tomato soup that's had the last word in summer soups for far too long. Make way for pureed watermelon, champagne vinegar and a topper of crab salad with seasonal squash, zucchini, tomato and watermelon.Get the recipe.
Photo courtesy of Arctic Apples | Okanagan Specialty Fruits
White Arctic Granny and Golden Apple Gazpacho
In the "twist on gazpacho" category, this chilled apple soup is a tart, sassy winner with a distinctly refreshing kick in a simple recipe with a bit of garlic, sherry vinegar and crusty bread to dip. This sprightly summer recipe was developed by Complete Culinary LLC.Get the recipe.
Photo courtesy of The Perfect Puree of Napa Valley
Pineapple Passion Colada Sorbet
Chef Dontrell Ham created this recipe at Hi Life Restaurant in NYC. Currently, he's at South City Kitchen's Vinings location in Atlanta, GA, where he's taken his talents for sorbets, sherbets, tuiles and pate de fruit. A refreshing recipe like this is perfect for summers in "Hot-lanta."Get the recipe.
There are lots of summer-party possibilities with this fruit salsa recipe developed by LaRetta Foxley of North Davis Preparatory Academy in Utah. A great snack to dip, and we'd recommend trying this on a fish taco or a skirt steak green salad. Get the recipe.
This simply stunning aguachile is a midsummer night's menu dream. Fresh, wild-caught butterflied shrimp, thinly sliced Persian cucumber and red onion, dressed with Spicy Ponzu and Tamarindo Habanero sauces, topped with a dash of crushed Chiltepin pepper (also known as Birds Eye pepper). Get the recipe.
In this edition of Heart of Foodservice, FSD’s ongoing series on good food, awesome people, stealable ideas and feel-good bites of the foodservice world, we’re taking stock of summer happenings that are making us smile.
In the Red, White & Taste promotion celebrating the Summer Games in France, Metz Culinary Management’s seasonal festivities focus on West African barbecue plates, along with familiar regional American variations on the smoky theme.