Watermelon Gazpacho

Cafe Drake freely adapted this recipe from chef Jason Fox of San Fran's Commonwealth restaurant. Additional garnishes might include diced cukes and jicama.

Place 8 cups of roughly chopped and seeded watermelon chunks in the blender and puree with: 2/3 cup or so of tomato juice, 2 pieces of stale bread (torn into small cubes), 1/2 cup of olive oil, 1/4 cup sherry vinegar, salt and cayenne pepper to taste and the juice of 1/2 lemon. You may need to do this in batches.

Once all has been blended smooth, place a strainer over a large bowl and pour soup through strainer. Push with a wooden spoon to extract as much liquid as possible. This will take a few minutes so have a good playlist cued up in the background or an interesting friend nearby to chat with. You'll end up with a very, very thin "soup".

Refrigerate for at least 4 hours then serve garnished with minced watermelon, sweet onions and anything else that sounds appealing.