Melon-Mint Gazpacho

by Jacob Burton on June 16, 2009

Here’s a video I did to promote our new Summer Menu at the restaurant. The Fredrick’s website is still somewhat under construction, but stay tuned for more info. I also plan on releasing these videos in a separate stream in iTunes.

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{ 6 comments… read them below or add one }

matt June 16, 2009 at 3:43 pm

ahhh finally, the mystery restaurant revealed! I’ll make sure to visit next time I’m up in Tahoe

Michael June 17, 2009 at 8:08 am

Jacob,
You should include the address and contact info for the restaurant on the site’s page. If it is there, I could not easily find it. Also, consider linking to OpenTable.com?

Oddsocks June 19, 2009 at 5:23 am

Very nice. I especially like the technique of being precise and consistent. But what did you do with the froth? And maybe it’s me, but I don’t see the mint syrup recipe you mentioned in the video.

Jacob June 21, 2009 at 12:16 pm

@ Matt,

Would love to have you in for dinner. Hope to see you next time you’re in town.

@ Michael,

You’re absolutely right, I got so slammed with the actual execution of the summer menu I had to put the website on the back burner until today. As far as open table goes, I checked into them about 3 months ago and at that time they were just too expensive. The restaurant maxes out at 40 seats, so at this time it just doesn’t make sense to go through open table. Its definitely something that we’ll revisit in the future.

@ Odd Socks,

The froth is skimmed off and discarded. I do this because it affects the clarity of the broth. The recipe for the mint simple syrup can be found by following the Fredrick’s Link in the post.

David July 2, 2009 at 11:31 am

Loved the receipe, but I’m wondering how many honey dew melons does it take to provide enough soup for four or six persons? Does the soup improve over the first few days or is it better to serve immediatly? Thanks!

Jacob July 28, 2009 at 1:51 am

@ David,

Usually one medium-large honey dew will yield enough servings for 4 people (each serving being about 6 oz). When you first blend the Xanthan Gum with the honey dew juice it will actually be somewhat cloudy because Xanthan Gum has a tendency to suspend things, including air, which is incorporated during the blending process. Letting it sit overnight will let most of the air escape, making the soup much less cloudy. This process can be speed up by vacuum packing the the juice, which will remove the air.

Whether you serve it immediately or the next day, its delicious either way.

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