• Dessert
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  • Vegetable Dish

Watermelon Gazpacho


1.   6 1/2 lbs. tomatoes (cored)
2.   1/4 cup sherry vinegar
3.   3 tablespoon extra virgin olive oil
4.   6 scallions (thinly bias sliced)
5.   2 jalapeƱos (seeded and minced)
6.   1/2 cup chopped cilantro
7.   1/4 cup fresh lime juice
8.   1/2 cup sliced bias chive batons
Salt and pepper to taste
10. 2 pounds seedless red watermelon (peeled)
       2 cups coarsely chopped
       2 cups small dice
2 pounds cucumbers (peeled and seeded)
       2 cups coarsely chopped
       2 cups small dice



1.  Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Let tomatoes cool.

Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl.

3.  Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into small dice. In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber.  Strain through chinoise.

4.  Stir in the vinegar and 1 tablespoon of the olive oil and season with salt and pepper and chill.

5.  Mix the scallions, jalapeƱos, cilantro and lime juice, dice tomato and dice cucumber; season with salt and pepper. Spoon a mound of the mixture into bowl and ladle soup around it to cover by 75%.

6.  Garnish with Ranieri olive oil and the sliced chives.