This is a guest post from Chef Ryan Peters of Tonto Bar & Grill in Arizona. We asked Chef Peters for a summer recipe that could beat the worst Arizona heat. Below is Chef Peter’s recipe for his Mesquite Grilled Heirloom Tomato Gazpacho.
I started working in restaurants at 15 years old working as a short-cook and busser. I went to Scottsdale Culinary Institute / Le Cordon Bleu where I graduated with an associates degree. I worked at The Phoenician Resort while going to culinary school in the banquet kitchen. I went to do my externship for school at Ritz Carlton in Naples, Florida and stayed on full time after externship. From there, I moved back to Arizona where I worked at Sassi in Scottsdale under Chef Wade Moises. I left to take an Executive Chef position at 20 years old at The Steakhouse at Desert Canyon in Fountain Hills, AZ. From there, I went to work at The Fairmont Scottsdale Princess Resort as a Sous Chef. I left to work at Tonto Bar and Grill in Cave Creek, AZ, where I have been the Executive Chef for over 2 ½ years. I also went to work as a private chef for Wayne Player (Legend Golfer Gary Players son) at The Masters in 2010.
“Stay true to yourself and your food, and the rest will follow.”
This is a great refreshing chilled soup for a hot summer day in AZ. The soup consists of all the produce that is in season in summer . This gazpacho is well balanced with hints of sweetness from the watermelon, some heat from the jalapeno oil, acidity from the tomatoes, creaminess from avocado crÃ¨me, and a little smoky flavor from the mesquite wood grill.
Mesquite Grilled Heirloom Tomato Gazpacho. Garnished with Avocado CrÃ¨me Fraiche, Gold and Red Watermelon, Roasted Jalapeno Oil, and Micro Cilantro
- 1 cup red watermelon
- 1 eachcucumber, peeled
- 1/4 cup red onion
- 1 each red bell pepper, halved & seeded
- 1 each yellow bell pepper, halved & seeded
- 4 whole heirloom tomato
- 1 Tbl jalapeno, seeded & minced
- 1 each garlic clove, minced
- 1 Tbl fresh squeezed lemon juice
- 1/8 cup extra virgin olive oil
- 1/8 cup sherry wine vinegar
- 1/4 cup cilantro
- To taste:Salt and pepper to taste
- Dice the watermelon and cucumber and set aside. Rub the red onion, bell peppers and heirloom tomatoes lightly with oil and put on smoking mesquite wood grill for five minutes.
- Cool completely and roughly dice. Add all ingredients to a blender and blend until smooth. Chill blended mixture in fridge till ready to serve. Serve in chilled bowl with chilled spoons.
- 1 Each Avocado
- 2 Tbl Cilantro
- ¼ Cup Vegetable Stock
- 1 Cup CrÃ¨me fraÃ®che
- 1 Tbl Fresh Squeezed Lime Juice
- Puree avocado pulp with cilantro and stock until very smooth. Fold avocado puree into crÃ¨me fraÃ®che. Stir in lime juice and season with salt and pepper to taste.
Roasted Jalapeno Oil
- 1 jalapeno, seeded and roasted
- 1 c. olive oil
- ¼ C cilantro
- Blend all ingredients together and strain through chinois with coffee filter.
Tonto Bar & Grill is located at 5736 E Rancho Manana Blvd, Cave Creek, AZ 85331[mappress mapid=”2″]