Restaurant chef Luis Roger shares his version of the soup kitchen for Hispanic Heritage Month.
As we celebrate Hispanic Heritage Month, we share dishes and recipes from some of Houston’s favorite restaurants.
Our final recipe is gazpacho, a popular vegetable soup from Spain that is served cold. Chef Luis Roger of BCN Taste & Tradition garnishes the dish with small cubes of watermelon, mango and papaya. He also adds watermelon to his gazpacho mix. Chef Luis says: “This is a healthy and fresh dish, perfect for a hot summer day. So for Texas, it’s a perfect dish almost all year round!
FRESH FRUIT GAZPACHO WITH BASIL | For 8 people
- 2 kilos of ripe roma tomatoes (cut into wedges)
- 500 grams of seedless watermelon (cut into cubes)
- 30 grams of sherry vinegar
- 25 grams of sea salt
- 200 grams of white onion (diced)
- 200 grams of green pepper (diced)
- 160 grams of cherries (diced)
- 100 grams of extra virgin olive oil
In a blender, combine all the ingredients except the olive oil, mix until you obtain a liquid. Filter and return to the blender. Add olive oil and mix for 4 seconds. Chill in the refrigerator until ready to serve. (Important to serve very fresh)
- 8 watermelon cubes (small cut)
- 8 papaya cubes (small cut)
- 8 mango cubes (small cut)
- 32 small basil leaves
- Extra virgin olive oil
- Sea salt flakes
- Fresh ground pepper
Place a cube of watermelon, papaya, and mango per bowl. Garnish the fruits with basil leaves. Pour the gazpacho around the fruit, leaving the fruit visible. Drizzle with drops of olive oil in a circle. Add a pinch of fresh ground pepper and sea salt flakes.