Name: Fermented Watermelon Rind and Cucumber Gazpacho with Smoked Ghost Pepper Oil Pearls & Dill Blossom Caviar
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 45 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 500g (1.1 lb) fermented watermelon rind, well-drained and roughly chopped; 600g (1.3 lb) English cucumber, peeled, deseeded, roughly chopped; 1 small shallot (approx. 50g), roughly chopped; 1 small clove garlic (approx. 5g), minced; 100g (3.5 oz) green bell pepper, deseeded, roughly chopped; 100ml (6.5 tbsp) high-quality extra-virgin olive oil, plus more for garnish; 30ml (2 tbsp) white wine vinegar; 100ml (6.5 tbsp) filtered water or brine from fermented rind (adjust as needed); 6g (1 tsp) Diamond Crystal kosher salt, plus more to taste; 0.5g xanthan gum (optional, for emulsion stability); 2 slices (approx. 80g) high-quality sourdough bread; 15ml (1 tbsp) extra-virgin olive oil (for crumble); Flaky sea salt, for crumble; 100ml (6.5 tbsp) smoked ghost pepper liquid base (recipe below); 1.5g sodium alginate; 5g calcium chloride; 500ml (2 cups) distilled water (for calcium bath); 10g fresh dill (stems and leaves), roughly chopped; 100ml (6.5 tbsp) filtered water (for dill base); Small cluster of fresh dill blossoms, for garnish; 1 perfect dill sprig, for garnish

Magic Sous

Fermented Watermelon Rind and Cucumber Gazpacho with Smoked Ghost Pepper Oil Pearls & Dill Blossom Caviar — Magic Sous