For years we’ve seen stars when it comes to the Castro restaurant’s California comfort cuisine. Executive chef Adam Timney (who’s been at the helm since it opened) never steers us wrong, and this sweet, spicy, and chill recipe is destined for dusk appetizers.

Tomato and Melon Gazpacho
Serves four to six

Ingredients
2 celery ribs
¼ onion
10 ripe heirloom tomatoes (about 4 lb.), stemmed and washed
2 Japanese cucumbers (English hothouse cucumbers work, too)
1 jalapeno, large stem and seeds removed
4 oz. ripe melon, galia, honeydew, charentais, or cantaloupe
2 tbsp. extra-virgin olive oil
1 oz. salt
1 tsp. black pepper
4 sprigs cilantro

1. Small-dice celery and onion; rough-chop rest of vegetables and melon. (Save a few thin slices of cucumber for garnish.)

2. Place in a food processor or blender. Add oil, salt, and pepper. Pulse on low until desired consistency is reached; do not overprocess.

3. Refrigerate and let sit for 30 minutes before serving.

4. Garnish with cilantro and cucumber slices.

Starbelly, 3583 16th Street, at Market Street (415-252-7500 or starbellysf.com).

Photo: Ashleigh Reddy / Courtesy of Starbelly

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