Soup
Watermelon Gazpacho
- Yield: 8
- Chef: Brian Streeter
- Pairs Well With: Vin de Porche Rosé, Anderson Valley
Ingredients
1 1/2 lbs. tomatoes, peeled, seeded, and coarsely chopped
2-3 c. watermelon, cut in 1-inch cubes
1/2 cucumber, peeled, seeded, and coarsely chopped
1/2 large red bell pepper, coarsely chopped
1/2 bulb fennel, coarsely chopped
1/4 small red onion, coarsely chopped
2 T. extra virgin olive oil, plus more for garnish
3 T. sherry vinegar, or to taste
1 tsp. Kosher salt
3 T. finely diced watermelon for garnish
Preparation
In a blender in batches, puree the tomato, watermelon, cucumber, bell pepper, fennel, onion, olive oil, vinegar, and enough ice water to achieve a soup like consistency (about 1 cup). Season with salt and add more vinegar if necessary. Chill thoroughly.
Divide the soup among 8 cold bowls. Garnish each serving with a spoonful of diced watermelon. Drizzle with extra virgin olive oil and serve.
Enjoy with Cakebread Cellars Vin de Porche.