Watermelon and Tomato Gazpacho

Name: Watermelon and Tomato Gazpacho
Yield: serves 8
Ingredients: 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

December 22, 2011

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.

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