Bring On The Summer Ingredients

(CBS)  Chef Shea Gallante is the latest to take on our weekly Chef on a Shoestring challenge, preparing a 3-course meal for four on our budget of $40.

This rising young star was named one of the "Best New Chefs 2005" by "Food & Wine" magazine. He is executive chef at Cru on Fifth Avenue in New York. It's a long way in experience if not in miles from his roots upstate in Poughkeepsie, New York, where he started his career in a local pizzeria at age 14.

On the menu:

Yellow Tomato Gazpacho with Avocado, Mozzarella and Watermelon


Char-Grilled London Broil with a Leek & Potato Salad in Black Olive Vinaigrette

Bruleed Apricots with Pressed Berries and Greek Yogurt

Food Facts

Gazpacho: This cold summer soup from southern Spain is not cooked. Instead a variety of vegetables are pureed together and chilled. Chef Gallante adds an unusual twist to his gazpacho by including watermelon.

Buffalo Mozzarella: The most prized of fresh mozzarellas, the buffalo mozzarella sold in the U.S. is typically made from a combination of water buffalo milk and cow's milk. Fresh mozzarella in general is much softer than packaged mozzarella you buy in the refrigerated section of the grocery story, and has a sweeter flavor.

London Broil: A variety of meats can be labeled "London broil" at the grocery store. Basically, it's any cut of beef that's fairly lean and on the tough side. That's why it's essential not to overcook it, and to slice against the grain of the meat when serving. As with any meat, you want to let it rest about 20 minutes before cutting into it or all of the juices will run out, leaving you with a dry piece of meat.

Watercress: This green has small, crisp, dark green leaves and a slightly bitter flavor with a peppery snap.

Greek Yogurt: Greek yogurt is very thick and very creamy. Most of the versions made in Greece use sheep's milk. Greek varieties made with ewe's milk contain about 5% milkfat, and cow's milk yogurts contain 9% (as opposed to whole milk yogurts in this country which have around 3.5%). You can buy it in American supermarkets or specialty stores.

RECIPES

GAZPACHO

Ingredients:
4 Large yellow beefsteak tomatoes
1 Yellow bell pepper
¼ Spanish onion
2 Garlic cloves
1 Cucumber
2 Sprigs fresh basil
1 lb Fresh seedless watermelon
1 ball of buffalo Mozzarella
1 Avocado
½ cup Extra virgin olive oil
¾ tsp Red wine vinegar
¼ tsp Balsamic Vinegar
1 tsp Tabasco sauce
1 Mint sprig
1 Tarragon sprig

Method:
1. Slice the tomatoes, peppers, onions, cucumber. Crush the garlic cloves. Put all of this in an airtight container. Add approximately 3 oz of watermelon (about a quarter of the watermelon) and the basil, reserving the little florets for garnishing. Let marinate overnight.

2. The next day, puree mixture in a blender and pass through a fine sieve.

3. Add the olive oil, vinegar and Tabasco and adjust the seasoning with sea salt and fresh white pepper.

4. Cut the Mozzarella, avocado and watermelon into bite-sized pieces and season with salt and pepper. Pick leaves off of the mint and tarragon.

5. Pour the soup into small bowls and arrange the Mozzarella, avocado and watermelon on top, along with the herbs. Drizzle a tsp of olive oil onto each one and serve with fresh bread if desired.

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