RECIPE – Summer Watermelon Gazpacho

Jack and Dolores Cakebread have long believed that a glass of wine was meant to be paired with great food and great company. A chef and master gardener, Dolores planted the first culinary gardens where they remain central to the culinary program at Cakebread Cellars today.

Since we all can’t be in Napa for the Summer season, this watermelon gazpacho recipe and wine pairing is a preview of what’s being offered in Cakebread Cellar’s kitchen, Winery House Kitchen in Rutherford, CA. Enjoy it at home paired with a refreshing glass of 2021 Sauvignon Blanc.

 

Yield: 8 Servings

Chef: Chef Brian Streeter

 

Ingredients

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

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.

Pair with Cakebread Cellars 2021 Sauvignon Blanc.