Chilled watermelon soup with goat’s cheese Napoleons

Chilled watermelon soup with goat’s cheese Napoleons

By
From
Botanical
Serves
4
Photographer
William Meppem

This is a kind of gazpacho, great for our hot summers. It has proved very popular with our guests. ‘Napoleon’ is a fun name given to a stack or tower of food.

Ingredients

Quantity Ingredient
1 1/2kg ripe seedless watermelon, rind removed
1 continental cucumber
1 small red onion
1 red capsicum
1 long red chilli
1 small garlic clove
1/4 bunch basil
50ml cabernet sauvignon vinegar
2 tablespoons sugar
salt and freshly ground black pepper

Napoleons

Quantity Ingredient
120g ripe seedless watermelon, sliced 21⁄2 cm thick
1 x 160g goat’s cheese log, about 6 cm in diameter, if possible
24 basil leaves
50g olive tapenade
1 punnet micro basil leaves or handful of small basil leaves
100ml extra-virgin olive oil

Method

  1. To make the soup, combine the melon with all the vegetables and basil in a food processor. Blend, then pass through a fine sieve. Season with vinegar, sugar, salt and pepper. Chill until required.
  2. To make the Napoleons, use a 6 cm biscuit cutter to cut out rounds from the thick slices of melon, then cut each round horizontally into 1 cm thick circles. Slice the goat’s cheese the same way into rounds 1 cm thick. Stack the watermelon and goat’s cheese on top of each other with basil leaves sandwiched in between to make 4 stacks. You should have a total of 4 melon and 3 goat’s cheese slices per stack.
  3. Place the Napoleons into individual chilled bowls, top with a neat quenelle or mound of tapenade formed with 2 teaspoons. Decorate with micro basil leaves then surround the Napoleons with the chilled soup and some more basil leaves. Drizzle with olive oil and serve.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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