Harpoon Sweet Spot Gazpacho!

August 9, 2016

We know it's hot outside and the last thing you want to do is turn on your oven! Try this no cook gazpacho recipe using Harpoon Summer Beer. We love it and so will you!




1 good pour of Harpoon Sweet Spot (or any Kölsch-style beer)
½ red onion, small dice
2 oranges zested and juiced
1 cucumber
1 large heirloom tomato
1 cup strawberries
5 sprigs mint
½ bunch cilantro
¼ cup honey
1 Tablespoon sherry vinegar
2 Tablespoons sugar
2 slices sourdough bread
1½ lb. watermelon
1 cup cherry tomatoes
1 jalapeno
2 lemons juiced
Salt and pepper (to taste)

Marinate diced red onion in orange juice for 15-20 minutes. Peel cucumber and cut in half lengthwise. Remove seeds and cut one half into large chunks. Reserve other half for veggie mix. Destem and dice heirloom tomato. Destem and slice strawberries.

In blender, put half the cucumber, half the strawberries, half the orange juice and red onions, half the mint, half the cilantro, the heirloom tomato, honey, sherry vinegar, sugar, sourdough bread and beer. Puree until smooth and salt and pepper to taste. Refrigerate puree while you prepare veggie mix.

Take remaining cucumber and cut into ½ inch pieces. Remove watermelon from the rind, then cube into 1-inch pieces. Cut cherry tomatoes in half. Mince orange zest. Mince the jalapeno, and remaining cilantro and mint. Add remaining cucumber, strawberries, cherry tomatoes, watermelon, orange juice and red onion, lemon juice, orange zest, jalapeno, and herbs to a bowl and mix to combine.

Ladle puree into bowls and top with veggie mix. Garnish with edible flowers, cracked pepper and extra mint and cilantro leaves, if desired.

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