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 crème, and a little smoky flavor from the mesquite wood grill.
Mesquite Grilled Heirloom Tomato Gazpacho. Garnished with Avocado Crème 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 Crème fraîche
- 1 Tbl Fresh Squeezed Lime Juice
- Puree avocado pulp with cilantro and stock until very smooth. Fold avocado puree into crème fraîche. 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