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.

Ingredients:

• 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

Method:

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.