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
- 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.
- 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.
- Add vinegar, lime juice and olive oil. Stir thoroughly.
- Stir in remaining ingredients and season with salt and pepper to taste. Serve chilled.