Soups

Watermelon Gazpacho

Cold gazpacho made with ripe summer tomatoes, sweet watermelon, fennel and cucumber. Five minutes in the blender, hours of relief in the heat.
Gluten-free
Vegetarian
Dairy-free

Recipe Information

Total Servings: 8

Refreshing watermelon gazpacho served in clear shot glasses on a black tray, perfect for summer tasting and wine pairing.

Ingredients

  • 5½ lb tomatoes (peeled, seeded, and coarsely chopped)
  • 2 3 c. 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 tbsp extra virgin olive oil, plus more for garnish
  • 3 tbsp sherry vinegar (or to taste)
  • 1 tsp Kosher salt
  • 3 tbsp finely diced watermelon for garnish

Directions

  1. Step 1

    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.

  2. Step 2

    Divide the soup among 8 cold bowls. Garnish each serving with a spoonful of diced watermelon. Drizzle with extra virgin olive oil and serve.

  3. Step 3

    Enjoy with Cakebread Cellars Vin de Porche.

Pair with These Wines

2025 Vin De Porche Rosé

Anderson Valley

Light, bright, and bursting with personality, this Pinot Noir Rosé brims with fresh strawberry, watermelon, and a hint of citrus, perfect for easy warm weather sipping.