Watermelon Gazpacho

When we stopped at the Model Bakery in St Helena this summer we tasted the most wonderfully refreshing watermelon gazpacho.  This was one of those moments when you try a dish a bit skeptically and end up completely enthralled by the fabulous flavors.  This recipe is my attempt at recreating a most memorable dish.


  • 4 cups (about 1 ½ lb) watermelon chunks, seeds removed
  • 2 pounds tomatoes
  • 1 clove garlic, mashed to a paste
  • 2 tablespoons red wine vinegar
  • Juice of one lime
  • 1 tablespoon extra virgin olive oil
  • 1 ½ cups cucumber, peeled and cut into ¼ inch cubes
  • 1 cup watermelon, peeled, seeded and cut into ¼ inch cubes
  • 2 ears corn, kernels cuts from cob
  • ½ cup yellow bell pepper, cored, seeded and cut into ¼ inch cubes
  • ½ cup red onion, finely chopped
  • 3 tablespoons fresh cilantro, finely chopped
  • 3 tablespoons fresh chives, finely chopped
  • Salt and freshly ground pepper


  1. Bring a medium pan full of water to boil on the stove.   Turn the pan off, then one at a time immerse tomatoes into water for about 15 seconds.  Remove from pan and peel skin from each tomato.  Core and roughly chop the peeled tomatoes.
  2. Place 4 cups of watermelon, garlic and tomatoes into a food processor.  Process until completely liquefied.   Put mixture through a sieve and strain into a large bowl.
  3. Add vinegar, lime juice and olive oil.  Stir thoroughly.
  4. Stir in remaining ingredients and season with salt and pepper to taste. Serve chilled.
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