What could be more perfect on a warm day than a refreshing, heaping bowl of cold gazpacho? Not much. And ever since I went to New York City restaurant Melibea, helmed by renowned chef Jesus Nunez, I swear I’ve been dreaming in swirls of vivid green, bright oranges and spectacular twists of red of this playful appetizer. The charming video below shows just how gorgeous this simple summer soup can be:
And the beauty continues from appetizer to dessert….
Homemade ravioloni stuffed with ricotta,smoked bacon,egg yolk and basil, with sautéed brussel sprouts, spinach and almond sauce:
Salmon and scallops carpaccio with olives, almond ice-cream and smoked pork belly:
The study of a tomato (powdered, pureed, skin-only, turned into marshmallows, dried…):
If that’s not enough to get you hungry, I don’t know what is. But in case you can’t make it to New York to enjoy this feast for your eyes and taste buds yourself or lack Nunez’ molecular gastronome genius’ skill set in the kitchen, join me in trying one of these beautiful summer gazpachos from Fine Cooking. Bon appé-beauty!
Photos courtesy of Melibea