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