Annabel's watermelon gazpacho & parmesan crisps - Fox 2 News Headlines

Annabel's watermelon gazpacho & parmesan crisps

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Watermelon Gazpacho Serrano and Feta
Serves 4 to 6


3 cups coarsely chopped fresh tomatoes (about 6 large)
3 cups cubed and seeded fresh watermelon
1 serrano chili
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
2 tablespoons minced red onion
1 cucumber, peeled, seeded and minced
2 tablespoons minced fresh dill, plus more sprigs for garnish
Kosher salt and freshly ground pepper
¼ cup crumbled feta cheese

In a blender, puree tomato, watermelon and chili.  Pour in the vinegar and olive oil and pulse to blend. Fold in the onion, cucumber and dill and season with salt and pepper to taste. 
Pour into shot glasses and garnish with crumbled feta and dill sprigs.

*adapted from Tyler Florence, “Tyler’s Ultimate”

Parmesan Crisps


¾ cup finely shredded Parmesan cheese (preferably Parmigiana-Reggiano)
1 ½  teaspoons all-purpose flour


Preheat oven to 350°F and line a lightly-greased baking sheet with parchment paper.
In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

annabel’s & co. catering

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