Cakebread Cellars’ Watermelon Gazpacho

Makes 8 servings

INGREDIENTS

1½ pounds tomatoes, peeled, seeded and coarsely chopped

2-3 cups watermelon, cut in 1-inch cubes

½ cucumber, peeled, seeded and coarsely chopped

½ large red bell pepper, coarsely chopped

½ bulb fennel, coarsely chopped

¼ small red onion, coarsely chopped

2 tablespoons extra-virgin olive oil, plus more for garnish

3 tablespoons sherry vinegar, or to taste

1 teaspoon kosher salt

3 tablespoons finely diced watermelon for garnish

procedure

1. In a blender in batches, puree the tomatoes, watermelon, cucumber, bell pepper, fennel, onion, olive oil, vinegar and enough ice water to achieve a souplike consistency (about 1 cup). Season with salt, taste and add more vinegar, if necessary. Chill thoroughly.

2. Divide the soup among eight cold bowls. Garnish each serving with a spoonful of diced watermelon. Drizzle with extra virgin olive oil and serve.

— Chef Brian Streeter, Cakebread Cellars