At the 2001 Workshop, Chef Ken Vedrinski astonished guests with a “consommé” made from the strained juice of tomatoes and watermelon. Preparing the dish involved hanging the pureed fruits in a muslin bag overnight to collect the clear, sweet juices—a procedure that might deter many home cooks. Riffing on Chef Vedrinski’s idea, Brian created an easier gazpacho that blends tomato, watermelon, and other summer vegetables so seamlessly that you can’t decipher the contents. The result is a refreshing and original adaptation of the familiar Spanish soup.

　　

Ingredients

serves 8

　　1 1/2 cups crustless day-old bread, in 1/2-inch cubes

　　1 1/2 pounds ripe tomatoes, peeled, halved, seeded, and coarsely chopped

　　2 to 2 1/2 cups peeled watermelon, in 1-inch cubes

　　1/2 English (hothouse) cucumber, peeled, halved lengthwise, seeded, and coarsely chopped

　　1/2 large red bell pepper, halved and seeded

　　1/2 fennel bulb, halved, cored, and coarsely chopped

　　1/4 small red onion, coarsely chopped

　　3 tablespoons extra-virgin olive oil, plus more for garnish

　　2 tablespoons sherry vinegar, or to taste

　　Kosher salt

　　1/4 cup finely diced watermelon for garnish

　　

Step 1

Put the bread in a bowl, cover with cold water, and let soak for 15 minutes. Drain and squeeze dry.

　　

Step 2

In a blender in batches, puree the bread, tomatoes, watermelon, cucumber, bell pepper, fennel, onion, olive oil, vinegar, and enough water to achieve a pleasing consistency (about 1 cup). Season with salt and add more vinegar if necessary. Chill thoroughly.

　　

Step 3

Divide the soup among 8 bowls. Garnish each serving with a spoonful of diced watermelon. Drizzle with extra-virgin olive oil. Serve immediately.

　　

Step 4

Enjoy with Cakebread Cellars Vin de Porche Rosé or another dry rosé.

　　The Cakebread Cellars American Harvest Cookbook