No-cook dinner recipe: Cakebread Cellars' Watermelon Gazpacho

In Napa Valley, when summer season temps begin to climb, they hit the backyard — and the blender.

At Cakebread Cellars in Rutherford, chef Brian Streeter whips up this ruby-red gazpacho from peak-season watermelon and tomatoes. The chilly soup options as much as three cups of watermelon, however it's the pound and a half of juicy tomatoes that kind its base. To these substances, Streeter provides cucumber, bell pepper, fennel, pink onion and swizzles of sherry vinegar and olive oil.

You possibly can learn to make the gazpacho, together with different peak-season tomato dishes, together with Cedar Plank Salmon with Roasted Tomato Butter, at a cooking class provided from 9:30 a.m. to 2 p.m. Aug. 12 or 13 at Cakebread’s Vineyard Home Kitchen. The category is $275 per particular person and features a three-course lunch. Join at

Watermelon Gazpacho

Makes 8 servings


1½ kilos tomatoes, peeled, seeded and coarsely chopped

2 to three cups watermelon, reduce in 1-inch cubes

½ cucumber, peeled, seeded and coarsely chopped

½ giant pink bell pepper, coarsely chopped

½ bulb fennel, coarsely chopped

¼ small pink onion, coarsely chopped

2 tablespoons extra-virgin olive oil, plus extra for garnish

3 tablespoons sherry vinegar, or to style

1 teaspoon kosher salt

3 tablespoons finely diced watermelon for garnish


In a blender in batches, puree the tomatoes, watermelon, cucumber, bell pepper, fennel, onion, olive oil, vinegar and sufficient ice water to realize a soup-like consistency (about 1 cup). Season with salt, style and add extra vinegar, if mandatory. Chill totally.

Divide the soup amongst eight chilly bowls. Garnish every serving with a spoonful of diced watermelon. Drizzle with further virgin olive oil and serve.

Chef Brian Streeter, Cakebread Cellars

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