Watermelon Gazpacho

Yield: 8 Servings

Chef: Chef Brian Streeter

Watermelon Gazpacho


  • 1½ lbs. 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 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


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.